Brod & Taylor FP-101 Manual De Instrucciones página 92

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Spoon the Curd into Muslin. After 12 hours, check that the milk has
transformed into a yogurt-like curd. If necessary, continue to ripen until set.
(If ultra-pasteurized milk was used, the ripening time may be longer.) Drape a
35" (90 cm) square piece of butter muslin over a bowl large enough to hold all
the curd, extending the excess muslin over the sides. Spoon the curd into the
muslin.
Drain the Cheese. Bring the corners of the muslin together at the top,
forming a bag, and tie a string around the top. It can be useful to lift the bag of
cheese out of the bowl and transfer it to another bowl so there is less whey to
contend with. Once the bag is tied securely, form a noose with the other end
of the string and hang the bag in a secure place with a bowl underneath it to
catch the whey. Allow the cheese to drain for 6-12 hours.
If making goat milk cheese, it will need an additional 12 hours (24 hours total)
draining time. Put the muslin bag into a colander nested over a bowl, cover
and refrigerate for 12 hours.
Add the Salt and Chill. After the cheese has drained, untie the bag and
scrape the cheese into a bowl. Rinse the muslin (butter muslin can be
washed and re-used). Add the salt to the cheese and mix gently to combine.
Spoon it into molds or jars and refrigerate. Cheese molds have small holes
to allow cheese to drain, so set them on a plate in order to collect any drips
and wrap them in plastic. The cheese is ready to eat at this point and will stay
fresh in the refrigerator for a week to 10 days.
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