DeejayDebi's FIRST Goats Cheese and Soft Cheese Crottin de Chavignol

[smilingcalico]

To deejaydebi, I don't know if your issue on this was ever resolved,  but I noticed you cut the curd prior to ladle. The curd looked pretty firm, but if it's soft enough I might recommend not cutting it, and simply ladle it in light skims.  We do this with our chevre into molds, and they drain well in 24 hours. Again, I know this post is old, but just hope to help.

[DeejayDebi]

I made this a second time and it worked out much better when the missing detals were added to the make. Funny how that works! Thanks for the suggestions!