I have a new batch of chevre' draing. I used a little extra starter but only let them drain 14 hours so still had a lot of whey. Drained off as much as I could and after scooping I poured the remainder in the cheesecloth lined colander and hung that for a few minutes to get the excess whey out and then scooped it into the molds. I don't know if this is the best with early lactation milk I will get with the curds and hwey seperation but since the cheese tastes great I guess I will leave it till we move into mid lacation with these 2 does. It will be interesting to see how long this will be sinceI will start mixing the new does milk that will start kidding in a week. I thought I would show my draing box that my cheeses drain in after I move them from the dish drainer in the sink. Mainly to keep them totally encased since I cover the top with cheese cloth til they are set enough and ready to go in the fridge.
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