I need a more efficient method for draining chevre. I've gone from 1 gallon batches to 2 gallons and now even bigger batches.....Used to hang then got enough molds for a gallon batch, now back to hanging the curd, and my method is getting tedious not to mention the amount of bags and space it takes for hanging 4-5 gallons of curd.
First off... molds or hanging for optimal draining? I liked the molds as they drained evenly, there wasn't a huge moisture difference in outside versus inside the curd mass.
If hanging, is there a size of curd bag/amount of curd that will yield better results than another?
How do commercial or small operations drain large amounts and is it still hand ladled?
I have done both bag and mold draining for Chevre-my results are much better with molds; while both have the same taste and yield. Bagging the cheese (see pic) is quicker; yet the setting of the curds in the mold yields a much smoother texture--I will go this route on the next go-about.