Once you have cooked the curds, and are maintaining the temperature, will the curds dry faster BEFORE or AFTER draining?.... Intuitively you would think they would dry faster if drained, but is this actually the case?.... I know if you continue to stir them, without salting, they will continue to acidify and the structure will change as they dry out and shrink, and that acidification is a function of temperature, but assuming the same temperature, would curds left in the whey end up moister for a given ending pH and time?....
Bob