There are basically two method, cheddering and curd stirring.
The first builds acidity post draining and the second builds its before draining but extending the time from culturing to draining and stirring often to allow for even acidification\delaying matting during cooking of the curds and once you hit your acidity mark you drain,salt and press.
The second tends to require more action standing by the pot stirring so I like the first (traditional) method.
You need to come up with a way to retain the curds warm (pot over pot is a good solution) so they continue to acidify during cheddering.
