Let the curd set in the freezer for about 2 hours, until hardened, and then pull it out of the PVC tubes. Remove the acetate and trim both ends with a sharp knife to make an even tube that is 15cm/6in long. Transfer the curd tubes to a half sheet pan lined with a nonstick rubber mat. Cover the tubes with a moist and clean heavy-duty paper towel. Reserve refrigerated. Discard after 2 days.