What is an appropriate humidity for separating curds and whey?
86 degrees Fahrenheit (with citric acid added before the heating process, if you want mozzarella/ricotta curds) or a culture added after this point (if using a culture give it 1 hour to start reacting and forming acids) rennet will need to be added in both cases. The temperature should be held at 72-77 degrees during the separation process. Humidity will not really have any effect on your cheese or kefir during the separation process.