I then added the dissolved rennet and stirred it in using the same up and down motion for 1 minute all the while maintaining the 86° F temperature. I let the mixture set for 1 hour, Mary used 30-45 minutes, after which I cut the curd into 1/2" squares. I then let if sit for five minutes after which I stirred it gently with my large whisk breaking the curd up into what Karlin describes as "rice size" pieces. Looked like tiny bits to me. I then stirred this gently for 30 minutes. After that increase the heat to bring the temperature up to 104° F over 30 minutes while stirring all the time. Once it reaches the temperature turn off the heat and allow it to rest for five minutes. You now ladle off the whey to expose the curd. I pour this whey through a butter muslin lined colander so as to not lose any curd. I then moved the curd to the colander and allowed it to drain for 15 minutes. This, in fact, made a very solid curd mass which I then had to break up in order to put it into my mold.