Try leaving it in the cheesecloth for 12 hours, and just pour off the water frequently.I also have just plopped it in a think dishcloth (no cheese cloth) right after making it, squeezed as much liquid off as possible, and then put it in a jar in the fridge. I thought it was still too runny, but the next time I pulled it out it had firmed up a lot.
Good to know. I'll try it.
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