Hand-book on Cheesemaking, by George Newell, Part 1
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How to Cook Cheese With a Rake
As the rake approaches the side of the vat, give it an easy, undulating upward swing. This will cause the curd that you have been pushing to boil up with the way in the wake of the retreating rake. Once over a vat in this way, if accomplished properly, thoroughly separates the curd particles and evens up the heat through the whole mass. Now let the rake rest, but have the heat go on for a few moments. When the curd begins to pack slightly, perhaps in five minutes more or less, according to the previous maturity of the milk, again stir it up in the manner described.
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