Transfer of curds to molds!

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    Caroline
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    I am making a lactic acid cheese, and the recommended procedure is to hang the curds for 24 hours before placing in a mold. My molds are too small for the entire mass, which is quite solid now, can I divide it up and squish it into the molds? Am I not supposed to squish it? I just don’t understand, and have only managed really dry ‘crumbling’ cheese so far, I am at a loss to preserve the curd after hanging it!

    Thank you, I am very confused. 🙂

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