Once they begin to float, most of the liquid is removed and the curd is mixed and kneaded until the required soft, elastic, stringy texture is obtained. The mass of curd is divided (often by pulling out a thick strand and chopping it) and shaped into individual cheeses.
Once they start floating, most of the liquid is drained off and the curd is blended and kneaded until it achieves the desired soft, elastic, and stringy consistency. The mass of curd is separated (typically by pulling out a thick strand and chopping it) and molded into individual cheeses.