Making sure the milk is between 36 - 40 degrees. If it's too low Manuel's not meeting health department requirements. If it's too high the milk won't thicken enough to make curds. Transferring the milk to the big cheese making vat. Adding the rennet to start the curding process. Cutting the curds after an hour to release they whey. I eventually got to do all of this on my own. I was REALLY slow at everything at first. Fernando was incredibly patient with me.
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