After the milk begins to thicken, a cloth should be thrown over the
vat to keep the surface warm. A convenient way is to tack a cloth to
slats a little longer than the vat is wide, putting the slats a foot or
eighteen inches apart. This is easily rolled up and set aside, when not
wanted, and is easily unrolled over the vat when needed. There should
be no raising of the temperature after the rennet is added and the mass
comes to a standstill. If there is, the portion next to the sides and
in the bottom of the vat will get the most heat, and there the rennet
will work the fastest and the curd will become tough before it is firm
enough on the surface. Therefore, let the heat be stationary after the
rennet is added and until the curd is cut fine, and keep the heat as
even as possible all this time.