Stir very slowly as the curds form. Then you ladle the result through two layers of cheesecloth, and bundle up the top. In the morning, additional whey will have drained out, and the cheese will be a firm ball, about like cream cheese. It's fairly mild in flavor, so you'll probably flavor and salt at this point. You can also salt before hanging overnight.
Yield is about a cup or so per quart.
We've had some great demos this week. They've been lost on some of the more inexperienced members of the class. We found out that the Japanese members of our class are mostly managers of a large baking company. I guess this explains alot. The class made four of these, and so far they all look very good.