well when it comes in from the cow it's at blood heat, and e you put it through your strainer and then you drain it and er you leave it be and it coagulates, goes consistency of yoghurt, slightly thicker than yoghurt, and after that stood a certain time you apply heat then you warm it up and you stir it, you break up the curd, and the whey gradually rises to the top and your curds settles to the bottom.