- sterilize cheese cloth by pouring boiling water over it.
- take pot with cultured milk out of warming box (oven)
- the whey will have separated from the curds, which with this cheese looks like a large white pancake floating in watery greenish liquid.
- suspend a colander in/on a stockpot and line with the cheesecloth.
- pour the whey off through the cheesecloth, and you'll be left with a spongy cheese mass in the pot.
- carefully dump the cheese into the cheesecloth, as not to spill any around the edges.
- tie the four corners of the cheesecloth together, to make two loops
- hang the cheesecloth by the two loops with a hook off a door handle or something similar
- let gravity drip out excess liquid (whey)
I stop when it only drips occasionally.
If you mix it with a standmixer it will become like a cream cheese.
If you add herbs and salt while packing it into a mold, it makes a great herbed cheese (no mold? poke holes inside out with hot nail in small butter tub) - dill makes a good one, as does nettle.
If you mix in honey it makes marvelous honeyed chevre (honey also helps it keep longer).
If you keep it on the wet side, you can use it as a "kwark" substitute to make European sweet cheesecake.
It freezes well.
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