In this recipe, the cheese was squeezed of moisture (step 5) very easily (in less than a minute). I think this is because I used fat-free milk. I suspect whole milk would have caused the cheese to retain more moisture. I have seen recipies (all using whole milk) where the cheese holds its shape, and additional efforts are needed to remove the moisture. In mine, it was crumbly, making it best suited as a topping. This recipe yielded a little over 2 1/2 ounces of cheese.