After cutting the curd, we let is rest for 10 minutes for the curds to settle. This part is called the heal. Slowly and, at first, extremely carefully we stirred the curds by hand taking care not to break the curds. It’s important to go through the curd looking for any large pieces. If there are some (and when cutting without a proper cutting knife there will be) just break the curd between thumb and forefinger so that it splits as true as possible. If the curd is too fragile to do this you can just use a knife (see centre left picture above). After 20 minutes of stirring we transferred the tub of curd into the preprepared bain marie a.k.a the bath. This helps keep the curd at the required temperature of between 30-32ºC. read on…..
