Now it is time to begin drying out the curds. This will be done by stirring the curds, very slowly at first, while bringing the temperature back to 90F (32C). The total stirring time will be 60 minutes, and may be extended slightly if the curds are still soft and wet.
If the cheese is too wet, late acid will develop and the final cheese may weep whey. If you would like a drier cheese, you can raise the temperature to 93-95F at the beginning of the stir.
Initially, the curd will be very soft and needs to be very carefully stirred.
As acid is produced and whey is released, the curds will begin to shrink from the combo of acid development, heating, and stirring.
The curd will become smaller and can be stirred more for dryness.
The final curds should be cooked well through, and should be examined to make sure that enough moisture has been removed. A broken curd should be firm throughout, and the curds should have a moderate resistance when pressed between the fingers.
When this point is reached, the curds can be allowed to settle under the whey.