No this is called a "stirred curd" recipe. The whey has been drained and the curds are simply held at 102 and stirred to prevent matting together. This is different from a milled curd recipe like the commercial processors do, where they actually let the drained curd mat together and then they slice the mass-curd up into slabs to be flipped several times and then they mill into cubes, salt and press. I hope that helps. Let me know if that doesn't make sense.
