The consistency of the final cheese depends on how much you heat the sour milk. So:
1. If it's just hot - it will be a soft cheese that melts in your mouth - that's what I usually do.
2. If it is warm well - the cheese is drier - good to use for pies and dumplings.
3. If it's very hot - the cheese is very dry, like a rubber - so be careful, this means you've kind of ruined it. You could only use it for some pie, but still not with great success.
So I recommend staying close to how much you heat the milk and checking periodically, after each mixing, with your finger, if the cheese has warmed up enough.