Line a colander with cheesecloth and drain the pot into the colander. Pick up edges of cheesecloth and bring together to form a ball of cheese. Carefully squeeze the excess water out. Tie it off and hang for 30 minutes to drain. (I use string and hang it from my faucet.)
Cut the string and lay cheesecloth on flat counter surface. Using both hands push evenly down on cheese to form a flat 1-2 inch thick block. Add weight to the top 5-7 lbs for the next 3-4 hours to firm the cheese into form. (I use a tray and top it with canned goods or a bag of flour).
Remove the cheesecloth. I use it in curries, so I cut it into 1" square cubes. You can keep them in a covered container for 3-5 days in the refrigerator or up to 3 months in the freezer.