Step 2: Draining

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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

Lactic draining

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

Stimulated Draining

Stimulated draining

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

  • Stretching
  • Kneading
  • Cutting
  • Stirring
  • Cooking

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