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Just wondering the best way to let my Chevre drain in the molds for two days? My recipie says you can do it at room temp or in the fridge. Wouldn't it drain better at room temp? But would room temp be o.k.?

Dee
 

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Either way works fine. In the summer I prefer the fridge, mainly for insect reasons. Also, CATS find cheeses that are draining irresistable.

It will not 'go bad' at room temp though, the starter colony is happily dominating the cheese. The whey will come out of the curds at either warm or cold temps.

I have some cream sitting on the mantle (above the woodstove) that has been there almost 2 days...getting nice and SOUR. Yummy.
 
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