2. If your layers are whey, curd, whey, scoop the curd into molds, leaving space for whey to come out (there's a reason why the molds have holes in them). Try to break the curd from the bowl as little as possible.

If possible, try to catch and combine this whey, like putting the molds on a semi-slanted counter with a bowl on the lowest slanted side.

If your bowl wasn't layered whey, curd whey, you can still make cheese, although Lucile warns me this is not the most prime choice.

If you only had curd on top, break up curd (contrasting the first set of directions for breaking it up as little as possible) and drain (like with a noodle drainer), then put in molds.

Leave for 24hours at 20 degrees Celsius.