Beginner

Draining Soft Cheese: Tips for Creamy, Delicious Results

Draining Soft Cheese: Tips for Creamy, Delicious Results

Draining is a crucial part of soft cheese making—it directly affects your cheese’s final texture, flavor, and shelf life. Whether you’re making tangy chèvre, rich cream cheese, or luscious fromage blanc, mastering this step helps you create the kind of cheese you’ll want to spread, scoop, or spoon onto everything. Below, we’ll walk you through each part of the process with expanded tips, methods, and troubleshooting advice to ensure success every time.

Start with the Right Tools

Use Butter Muslin—Not Grocery Store 'Cheesecloth' – One of the biggest beginner mistakes is using the wrong type of cloth. Most 'cheesecloth' found at grocery stores is too loosely woven. When you try to drain curds through it, you’ll likely lose them down the sink along with the whey.

Butter muslin, on the other hand, has a tight weave specifically designed for cheese making. It holds even the smallest curds while still allowing whey to pass through efficiently. It’s reusable, too—just make sure to clean it properly after each use (see the “Cleanliness Counts” section below).

Get Setup for Success – Place a colander inside a large bowl or in the sink. Line it with a generous piece of butter muslin, leaving enough extra on the sides to fold over or tie up later. Make sure the muslin isn’t stretched tight across the colander—let it sag slightly so the curds can settle in the bottom without pressing up against the sides.

Tip: Even if you’re draining over the sink, always place a bowl underneath to catch the whey. It’s surprisingly useful and too good to waste (more on that later!).

Ladle Curds, Don’t Pour – Soft curds are fragile. Pouring them quickly into the cloth can break them apart, releasing too much whey too soon and making your cheese grainy. Instead, use a ladle or slotted spoon to gently transfer the curds into the muslin-lined colander. Take your time—this extra care will pay off in a smoother final texture.

Draining Methods

Method 1: Hang to Drain – This classic method relies on gravity to do most of the work and is ideal for firmer soft cheese like chèvre, or mascarpone.

Steps:

  1. After placing the curds into the muslin, gather the four corners of the cloth.
  2. Twist and tie the ends together with food-safe twine, a rubber band, or a clip.
  3. Hang the bundle from a cabinet handle, spoon across a pot, or a dedicated hook over the sink or bowl.
  4. Let it drain for several hours, checking texture periodically.

Tip: Use a deep pot or large mixing bowl to catch the whey underneath. You don’t want to accidentally splash it on the floor!

Bonus: Whey is rich in protein and probiotics. Try using it in pancakes, sourdough bread, or soups for added flavor and nutrition.

Method 2: Drain in the Fridge – This method is perfect for creamier cheese like fromage blanc or cultured cream cheese that you want to stay soft and spreadable.

Steps:

  1. Fold the extra butter muslin over the curds to keep them protected.
  2. Leave the colander in a bowl or deep dish.
  3. Place the whole setup in the refrigerator for 6–12 hours, or overnight.

Why it works: Cold temperatures slow down drainage, which helps retain more moisture. This gives you a smoother texture and a longer window to stop draining at the perfect moment.

Tip: This method is also helpful in hot, humid climates where hanging at room temp might over-ferment the curds.

Fine-Tuning Texture

Your draining time is the single biggest factor in determining whether your cheese is luscious and creamy or dry and crumbly.

  • Too runny? You probably stopped draining too soon.
  • Too firm or chalky? You may have drained too long or squeezed the curds.

Ideal texture goals:

  • Cream cheese: thick and spreadable, similar to Greek yogurt or frosting.
  • Chèvre: soft but sliceable, like goat cheese you’d crumble on a salad.
  • Labneh: dense and tangy, like soft cream cheese or thick yogurt.

Tip: Make notes! Every batch can be a little different depending on milk type, room temperature, and cultures used. Keep a cheese journal with drainage times and outcomes to dial in your perfect result.

Prevent Uneven Draining

One common issue with draining cheese is that the outer edges dry out before the center is fully drained. This can leave you with a runny middle and a crusty exterior—not ideal.

To prevent this:

  1. About halfway through draining, open the muslin and gently stir or redistribute the curds.
  2. Scrape down any curds clinging to the sides and mix them into the center.
  3. Fold the muslin back and continue draining.

Tip: A light stir can also help release pockets of trapped whey.

Cleanliness Counts

Keeping your tools and cloth clean ensures your cheese develops the right flavor and won’t spoil prematurely.

Before use:

  • Sanitize butter muslin by boiling it for 5–10 minutes and letting it cool.
  • Alternatively, soak it in a solution of water and white vinegar (1:4 ratio) before rinsing thoroughly.

After use:

  1. Rinse in cold water immediately to remove all curd particles.
  2. Wash with unscented dish soap by hand or in the washing machine (skip fabric softener).
  3. Air dry completely before storing to avoid mildew or odors.

Tip: Boil your butter muslin occasionally with a spoonful of baking soda to deodorize and remove any lingering buildup.

Final Tips for Easy Draining

  • Secure the cloth: Use clips, twine, or rubber bands to keep the butter muslin in place when hanging.
  • MacGyver your setup: Don’t have a hook? Lay a wooden spoon across a large pot and tie the muslin to the spoon handle.
  • Plan ahead: Draining can take 4–12 hours depending on the method, so allow yourself enough time to check in on your curds periodically.

Draining soft cheese may seem like a small step, but it makes a huge difference in the final flavor and consistency. With a bit of practice and these thoughtful techniques, you’ll be on your way to creamy, dreamy cheese every time. Enjoy the process—and don’t forget to taste along the way!

Reading next

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Cheese Making pH Guide: How to Test and Control Acidity for Perfect Cheese

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