Agriculture Reference
In-Depth Information
Line your colander with a double-layer of cheesecloth, and
gently pour the curds and whey into the colander. You can
save the whey for baking later, add it to your compost pile or
let it go down the sink. (If the whey is greenish, do not be
alarmed—this is normal!) Let the curds drain in the colander
for an hour or so, then put the curds into a bowl and salt to
taste, turning the curds evenly for uniform distribution. I
prefer sea salt for this, but you can also use cheese salt or
canning salt. Do not use regular table salt (iodized or not)
because it will make your cheese taste bitter.
I used a 2.5 pound weight on the cheese press, and it worked
fine.
Prepare some more coarse cheesecloth by boiling, and then
use a double layer to line your clean cheese mold. Add the
curds to the mold, fold the cheesecloth over top of the curds,
and put the top of your mold on top of the cheesecloth. Put
your mold in a shallow pan (a disposable pie plate would be
ideal) to catch whey that is expelled. Add two pounds of
weight on top of the mold, and place the whole works in the
refrigerator.
