15. Place curds in a large bowl. 16. Salt the curds: Sprinkle 1/4 cup salt over curds, working with hands to mix. Pour off accumulated whey. The salt is necessary so that the cheese will not spoil as it heals. I have tried making cheese without salt and it rotten. However, unsalted, uncured cheese may be frozen until use.
15.  Place curds in a large bowl.                        16.  Salt the curds:  Sprinkle 1/4 cup salt over curds, working with hands to mix. Pour off accumulated whey.   The salt is necessary so that the cheese will not spoil as it cures. I have tried making cheese without salt and it rotted.  However, unsalted, uncured cheese may be frozen until use.