"...We cut the curd with hand knives into sugar cube size pieces, there is no stirring or heating after that, we just let the mass of curds sink to the bottom of the vat and leave them undisturbed for about two hours. At that point we take off the whey that is on top, which leaves us with a large mass of soft curd that fills about half of the vat. Next comes the interesting bit and a process that is quite unique. We use large saucer shaped stainless steel ladles to scoop out very shallow scallops of fragile curd, and then we lay these in another draining table that is lined with cheese cloth. This ladling has to be done very gently and methodically so that the curd is not damaged and so that the layers of curd build up slowly and evenly in the draining table, one thin layer at a time. This draining process is very important and happens very slowly. We have to make sure the curd is well drained before it begins to acidify, and we can use the cloth and cutting the curd into blocks to aid this process. Overnight the curd will drain more and more whey, but it will also start to acidify as it is kept warm and the starter has finally grown enough to start producing some acidity. In the morning the curd should be well drained, with a moist, leafy texture..."