Now that your cheese has had plenty of time to drain it's time to.... let it drain some more.



Remove the cheese from the cheese cloth, being careful not to tear. I used the same cloth both times, so you don't run through an entire pack of cheesecloth (You already paid big $$ for the milk, economize where you can).



At this point you have a fairly soft, spreadable cheese. If you want you can simply salt what you have and spread it on whatever you like, even season it with garlic. This cheese will keep for weeks in your refrigerator.



IF, however, you want to keep going to the bitter, cheesy end then after mixing in a few teaspoons of salt or even PEPPER (taste as you go), then bundle the lump up and let it drain again. The salt will pull out more liquid and help to firm up your lump of cheese.