When the surface of the drained fromage blanc against the muslin appears drained and there’s not much whey draining off, about 4 hours, transfer the muslin and fromage blanc to a square cheese mold
, apply a 1/2-kilo (2-pound) weight, and refrigerate. A makeshift mold
can be fashioned from a storage container and heavy mesh. Once the fromage blanc and muslin are transferred to the mold
, the surface is smoothed with a spatula. The excess muslin is then folded over the surface of the fromage blanc. A weight is created by filling another container with 1 liter (1 quart) water.