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Use the cheese or bamboo mats, the cookie sheet, and the cheese molds. Set up a station for yourself to get ready to fill the molds. The cookie sheet helps keep moisture from spreading to any surfaces, and it also keeps the cheese safe from any odd bacteria that might be on the counter. Use your disinfected spoon or your clean hands, and gently transfer curd from the colander to the cheese mold. Fill it up as high as you can.  If the mold fills before you’re out of curds, let the mold sit for 10 minutes to let extra moisture come out, and then continue filling it. Try to avoid pressing down on the curds. Just let them settle organically. Both ends of the mold will be covered with a cloth. Make sure to set the mold back down over the cookie tray each time to you flip it. This process helps the curd continue losing moisture so it can start to form in the right shape. Drain the tray, and then set the cheese mold, still sandwiched between two mats, back onto it. You can leave it for longer than the 8 hours, but at a minimum, that’s how much time it’ll need. If you have cats or other animals that might get onto the counters, set up a barricade so they can’t get into the kitchen overnight.
Put the mat on your tray and put the cheese mold on top of that. Fill the cheese mold with the drained curds. Cover the mold and flip it every 15 minutes for 2 hours. Let the mold drain for 8 hours or overnight.