Step 3: Pressing

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Pressing is a step that simply eliminates more whey.

There are 2 ways to press cheese:

Lactic Pressing

Lactic curdling

The weight of the curds on top presses out the moisture from the curds on the bottom.

Stimulated curdling

Varying degrees of active pressure is applied to the mass of curds. Heating can also be used.

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