I am thinking of trying a new cheese - Domiati - recipe from the 200 Easy Homemade Cheese Recipes. After adding the rennet, you are supposed to wait 2 hrs, maintaining a temperature of 100F, then check for clean break. What should I do if I get a clean break before the 2hrs? ie) at 45min, do I cut the curds, or wait the full 2 hrs? Thanks.