This is typically done by adding a coagulant, such as rennet or acid, to the milk. The coagulant causes the milk proteins to denature and form curds, which are solid pieces of milk protein. The whey, which is the liquid portion of the milk, is then drained off, leaving behind the curds. The curds are then cut into smaller pieces to release more whey and to help the curds form properly. The size of the curds will depend on the type of cheese being made, as different cheeses require different textures and levels of moisture. After cutting, the curds are heated and stirred to help expel more whey and to help the curds form a smooth texture. Next, the curds are pressed into molds to shape the cheese. The molds can be simple baskets or more intricate shapes, depending on the desired final product.
