For testing the readiness of curd I usually use a few methods, and actually in this order....
Pressing the curd against the side of the pan with the spoon
Eating some curd to check for mouth feel and springyness
Squeezing some curds into a ball and seeing if the curds can separate back into individual curds
Pressing the curds into a flat shape between my two hands and squeezing out all the liquid, and seeing if it sticks to my top hand
If it is a higher temp cooked curd from Peter Dixon class I learned to squeeze a lump of curds until all the liquid is out, and then feel how resilient and springy the mass of curd is.