So I prepared a batch of 2.5 litres of goats cheese yesterday evening and this morning the curds are ready to use. After being left for the night the curds will have set by the following day. You cut the curds in both directions with a knife and leave to rest for 10 minutes. After you scoop out the curds like in the second pic and put them in a cheese mould. They are then left in the mould for a couple of days until they reduce by at least half. The watery liquid is whey and can be saved for making ricotta.