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3. Pour cheese into cloth lined bowl. Pull together the 4 corners of cloth and twist around a spoon. Hang dripping cheese for a few hours.
4. Salt to taste and check consistency. I like a fairly hard cheese, so I hang it in the fridge overnight. That’s about the max.
5. Untie, (add any garlic or herbs or more salt, if you like) place in airtight container, and chill. Depending on how long you hung it, it should be about 12-16 oz of cheese.