Any cheese makers on here? I cobbled together a cheese press today.
(https://forestryforum.com/gallery/albums/userpics/10046/IMG_5545.jpeg?easyrotate_cache=1693181549)
I'm not a cheese maker, but I do enjoy cheese and a clever design. Nice job,I like it.
I can't take credit for the design. It came from one of the cheese making supply outlets. I got it from a fellow I know that holds cheese making classes. It's modified some from the original plan which has the fulcrum mounted to the wall instead od a freestanding design.
No, I haven't. But dad's mother would make cottage cheese.
I found ' multi- tasking' a ham press works for me. It's one of those light weight kinds that use 4 springs for applying pressure. I got four very light springs made.
There is also a Paneer press available ( paneer is Indian cottage cheese) I use that too. A bottle with water at different levels for modifying the pressure gives good results. But my quantities are very low
Maximum I do is ,5 liters of milk
This is a paneer press (https://www.amazon.in/Embassy-Stainless-Steel-Paneer-Mould/dp/B01HN6664W/ref=asc_df_B01HN6664W/?tag=googleshopmob-21&linkCode=df0&hvadid=397092746040&hvpos=&hvnetw=g&hvrand=8476924651991018594&hvpone=&hvptwo=&hvqmt=&hvdev=m&hvdvcmdl=&hvlocint=&hvlocphy=9149272&hvtargid=pla-836134078002&psc=1&ext_vrnc=hi)
This is the ham press (https://www.walmart.com/c/kp/ham-maker)
The mold I use is like the paneer mold you linked to. What currency is that in the link? Rupee I assume?
Quote from: LeeB on September 14, 2023, 07:20:38 AM
The mold I use is like the paneer mold you linked to. What currency is that in the link? Rupee I assume?
Yes Indian Rupee
I've been making quite a bit of cheese here lately. My neighbor is getting way more milk than he wants to deal with so a lot of it has been coming my way. I use about 3 1/2 gallons per wheel and that makes about a pound per gallon. I think I have at least 60 pounds of cheese aging right now. My milk cow should be calving in a few weeks so even more milk to deal with. Woe is me.
What kinds have you made? We are working on a few skim recipes to make use of our excess that gets the cream pulled off.
Ever try Brie cheese? Sorta like cream cheese as it uses lots of cream and develops a kind of skin on it from what ever bacterial culture it uses. My grandmother used to make a cottage cheese many years ago. You guys are making butter to I assume? ;)