Then, the next day, carefully pull it out (using
the ends of the cheesecloth) and nestle it into a bowl or something else with a desirable shape (just make sure it's not too small of a bowl).
Put
the ends of the cheesecloth back over the cheese and jiggle and tap until it covers the bottom of that bowl and takes on its shape.
Unfold
the ends of the cheesecloth to expose the cheese again (this will be the bottom of the finished cheese, actually) then put your baking sheet over it and flip the whole thing.
Divide the remaining herbs between the two ramekins, gently press them into the cheese and cover with
the ends of the cheesecloth.
Fold
the ends of the cheesecloth over the herb and use a rubber spatula to press on the solids, extracting as much oil as possible (discard the solids).
Gather up
the ends of the cheesecloth and secure with the rubber band.
Gather up
the ends of the cheesecloth and squeeze very gently to release a little more whey, if you like.