The curds are then stirred for 20 mins at the same temp until they start to clump together when squeezed in your hand. Once they have started to do this they are strained through muslin (I try and save this whey too) and salt is added.
The curds are then put into a perforated mould lined with more muslin with a follower (lid) on top. This means that I can then put it into the press (or just put weights on top) to express more of the whey and form the smooth paste (interior) of the cheese.
(Please ignore the mess in the background!)
The funny thing is the composition of the milk changes with the seasons. I had read that the butterfat content increases in the winter but didn't really realise by how much. I can see tiny droplets of fat on the surface that I could never see in summer and using the same amount of milk as would about 3/4 fill this mould with curds now fills it to overbrimming! They do however produce much less milk in the winter Based on my very limited experience of 2 goats over 8 months!
).
I flip the cheese and redress with muslin after an hour or so and then the cheese will be pressed overnight.