Some cheeses hang for an hour or less, some as long as a day. Most of the cheese I make hang overnight or 6-12 hours. Such as Feta which will be next tutorial.
I'm sure there are as many wheys to hang curd as there are cheeses. So these are only the few that I have actually used or seen used.
I will share with you my whey as well as a few others.
I have hung it off a broom stick between two things. I can't remember what 2 things I balanced the broom stick on! So, I probably shouldn't have made mention of this method. ha! But maybe you of the more awake world will think of some way to make that work. So, I mention it.
A friend puts a yard stick on the top of her kitchen cupboards over her sink and ties the bag of curds to that to hang. I have a bulk head on my cabinets and no extra space to store stuff on top of them...booo. So the was not an option for me.
I drilled holes in the side of my cupboards over my sink to fit a piece of metal rebar that we had laying around in the yard. The piece I found was not thick enough or long enough. So it fell if the cheese was too heavy or the bar was not put just even inside the cupboards. I got sick of that really quick and went looking for a thicker and longer piece of rebar. I successfully found one.
Pictured is what my current set up is for hanging curds to drain. Hard to see but its there, really.
Here is a close up of how the rebar goes inside the cupboard slightly.
{Ignore the bag of cheap, but real powdered sugar....gasp}
