Rested curds and whey for 35 mins and removed whey till curds are showing.
Stirred total of 25 mins, same scenario before stir, rest , stir till time is up. Curds cling together somewhat when squeezed with my hand.
Whey drain in cheesecloth lined colander. Curds not too firm but they mat when you squeeze them.
Back to pot and rest for 5 mins separated medium clumps otherwise they look like cottage cheese a bit bigger bits.
Salted with1 and three fourths salt , I did not put whole two tablespoon. Mixed by hand till blended. Tasted good for me just right.
Mold lined with butter muslin cloth and curds in, cover with the rest of cheesecloth and lid put in
On to my cheese press, Nut turned to about 4 and half cm from the top of nut equally both side light pressure and some whey come out. Will keep this pressure for one hour.
I will make ricotta with leftover whey. Gave some to my black lab she gobbled it so fast.