Hi, everyone, it's me again, the rabid newbie cheesemaker!
I've started some little St. Maure cheeses using my spiffy new 22 qt. electric turkey roaster (a very fine craigslist score). Here are some pix:
The curds before sliding out layers for the molds;
The molds being filled, bit by bit;
The draining "station" inside my kitchen armoire. I have a couple of dogs and an evil cat who would think nothing of licking (or even consuming!) the little cheeses, thus the protected ambiance for the draining process;
After 5 days the babies have a sweet covering of white mold and seem quite content in their little box.
Am I on the right track here?