thanks for the idieas ill try gravity draining next time,a couple of questions. 1) how long do you drain for ,
2) do you just place the curd direct into basket about a half - 1 inch thick (no hanging),
3)will it not form a skin if not stirred ,
4)and after the draining am i right in thinking the cheese can then be out into oil etc or dose it still require brine/vinagar
regards
brent