Stir and maintain desired temperature until curd has contracted to consistency of firm scrambled eggs. Remove from stove. The curds should sink in whey. It does not necessarily ruin the cheese, indeed, you might WANT bubbles in your finished cheese. Pour off as much of the whey as you can.
Place curds in a large bowl.
Pour off accumulated whey. Place still-warm salted curds into a cheese press. Let sit for 12 hours or so. Let age longer for sharper cheese. Here is the finished wheel of cheese two weeks later with a wedge cut out of it.