Then after three hrs you take it out and turn it over to let it drain again, but for 24hrs now
Then after 24 hrs you take it out, cut it, and let it soak in salt for 3 days
Then lastly you just let it age in a jar of salt water.
I have to say it tastes GREAT! Has just the right texture to crumble it and was super easy to make.
I would recommend it to anyone for a simple cheese, and it was especially good practice for maintaining the right temperature.