Prepare several cheese molds by sanitizing. Begin filling the forms in a round-robin fashion. Gently transfer the curds using a ladle or spoon to the prepared molds. These should be placed inside a plastic box or pan to collect the whey that will be released. Here I use a sink rack to set the forms on with a whey collection pot below them.
Once all of the curds have been ladled into forms, allow them to continue draining for another 16-24 hours at room temperature. Again, the longer it drains the drier the finished cheese.
As the whey drains the cheeses will drop in the molds and should be covered loosely with Butter Muslin as they sit.
There are many different shapes and sized cheese molds that you can choose from so be sure to have fun with your selection.
Once the cheese has drained it should be transferred to a fridge in the molds until ready to use (the cold will also allow them to firm up).
This is a fresh cheese so it should be eaten fresh. When ready it can be un-molded or scooped into a bowl (if using larger forms), a little cream poured over the top, and even a little sugar or honey to balance that zingy flavor. A little home preserve or fresh fruit might also be nice.
At this point your imagination is your only limitation. Traditionally they kept it simple, but no reason you can not experiment a little.
It should last for a week to 10 days but sooner is better for this cheese.