This is about the 3rd time I've made chevre (from fresh goats milk). It has turned out nice and creamy, but it seems like it just keeps draining. This time I drained it first for 6 hrs. in cheesecloth. Then put it in molds for 24 hours. It's still dripping a little and was wondering if this is normal. The curd, before I put it in the cheesecloth was the consistancy of storebought yogurt. When do I know that a cheese is done draining and ready to store and eat? It doesn't look too appetizing to me if I put some on a plate and in 20 minutes it's sitting in a puddle of whey...
Hi and welcome.
I drain mine for 24 hours in molds, then unmold and salt, then allow to air dry for a day or so on cheese mats in a box with the lid on loosely. Chevre does seem to have a lot of liquid!
Pam
So, would I be correct to say that it is "normal" and ok to eat these types of soft cheeses even if some additional whey is draining?
Pam is right on the money, and yes, this is totally normal. You might also like to drain it for 24 hours, then salt and flavor it, and finally pack it in an air tight container if you plan on holding on to it for a bit.