Step 2: Draining

Draining is the method of eliminating the whey (liquid) from the curd (solid). Proper draining is vital to attain the correct moisture content in the cheese.

There are 2 ways to drain cheese:

Lactic draining

The whey simply drains through the curd grains for several hours.

Stimulated draining

Active draining techniques are used in one or a combination of the following:

• Stretching
• Kneading
• Cutting
• Stirring
• Cooking

• The History of Cheese
• How Cheese is Made
  • Step 1: Curdling
  • Step 2: Draining
  • Step 3: Pressing
  • Step 4: Ripening
  • Rinds
  • Milk Treatment
• How to Store Cheese
• Entertaining with Cheese
• Cheese Glossary

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