I made my first Havarti the other day, and am curious about any "tips and tricks" when wheying off. I was using Jersey milk which has a high yield of curd, and it was difficult to work around them to get the whey out. Pouring did not work, as the curd kept trying to come with it. Even ladling was difficult without smashing the curd. It took me about 15-20 minutes to finally get almost the required amount out, and gave up with a pint left to go. I'm assuming it's OK for this cheese to take that long with whey off, as the pH is not dropping very much at that point in time? Any ideas on how to make this process a little easier and/or faster?