Cheese: Difference between revisions

Taste the curds. You'll notice it's pretty bland. If you wish, add spices or whatever you want at this stage and taste to see what it's like. When you've that done, wrap it up again and compress it somehow: placing it in a bowl and putting a plate or another bowl with added weight on top is one method, but use your imagination. Basically you want to squeeze out the remainder of the whey. After a few hours take it out of the cloth and wrap it in clingfilm. It should keep for a few weeks. Enjoy!