When curds have set with a soft, jello-like consistency that can be cut cleanly with a knife, cut curds into approx. 2-cm (1 inch) cubes by cutting across in a grid pattern as close to the bottom of the pot as you can with your long knife (cubes don’t have to be perfect).
When you’re done cutting, let the curds “heal” for 5 minutes.
Ensuring your temperature is back up to 29C by adding more hot water to the sink (not the pot), gently stir with your ladle for another 5 minutes lifting contents from the bottom of the pot to the top to separate the whey from the curds.