When the cheese has set into a solid curd, ladle it into a cheesecloth lined colandar. If no ladle is available, gently pour the curd into the colander. Take one corner of the cheesecoth and tie a knot with the other three corners. Hang the bag of cheesecloth up from this knot over the sink or a bowl. Allow to drain for 4-6 hours or until the desired consistency is reached.
Consistency can range from a cheese spread to a cream cheese.
The bag of cheesecloth may have to be scraped on the inside with a spoon every now and then to assist with drainage as the pores of the cloth can become clogged. Once the cheese is properly drained, it should be placed in a bowl. Salt and herbs can be added to taste. The cheese should then be refrigerated until ready for use. It will keep up to one week under refrigeration.