I am very new to cheesemaking, and am / was making a lactic acid cheese. I don't have a large enough mold for the entire mass of curds that I drained, can I cut it and smash it down in to separate molds? How do you delicately distribute curd mass that has taken the cheese cloth hanging shape? Please help! Thank you so much for your time!
You'll want to be really gentle with lactic curd.
Either ladle it directly into the final molds (most common) or predrain a bit and then transfer it to molds (usually done only for the tricky shapes like Sainte Marie). Either way, be gentle. If you have too much curd, get another mold or drain in a colander and stir in salt to use as fromage blanc or chevre.