Yesterday I started some Chevre for Thanksgiving. I am always trying to figure out better ways to drain the cheese. Trying to pour the whey into the cheesecloth is sometimes a bit sloppy. This seems to be the best way yet. I have a spaghetti pot that is tall and narrow. One of my wire strainers fit right into the opening. Then I lay a piece of butter muslin over the strainer.
When the dripping of the whey has slowed down I twist up the muslin and put it between two dowels. Then I wrap a twist tie around the muslin and the dowels and sit it on top of the pot to finish draining for 8-12 hours depending on what consistency I want.
Actually, I drain it in the refrigerator until I remember it! Sometimes it is evening of the same day, sometimes the next morning.
Two things that make the spaghetti pot great for draining cheese is the narrow opening and the deep pot. The narrow opening allows me to use a strainer and dowels across the top. The deep pot allows the cheese drain for hours without having to check it often. If the pot is too shallow it fills up with whey quickly and then the cheese sits in the whey until I remember to take a peek at it.
My favorite chevre starter is found here (at New England Cheesemaking Supply). I love the flavor! It is perfect by itself, makes a great cheese for Chocolate Cheesecake Truffles, and is wonderful when it is mixed with herbs for a cracker spread.
Ahhh..... the magic of cheese!