Press
Follower
The
follower is a durable insert which is placed on top of the cheese during
pressing. A follower must fit inside the cheese mold with enough clearance
around the edges so that it will not bind against the sides. Binding will
reduce the efficiency of the press by deflecting pressure into the wall
of mold, taking it away from the cheese. A non reactive food grade material
which can stand the pressure of the press is necessary. |
The
follower included with the Squeeze Whey Cheese Press is designed specifically
for our draining mold. It provides the strength and stability needed for
pressing with up to 40 pounds of pressure. The bowl shape design also provides
space for holding the weights which create the pressure. This bowl shape
design with high walls provides stability and support because the weights
are actually inside the cheese mold. |
The
pressing capacity of the method will depend on the weight medium being
used. The inside diameter of the follower is 6 inches while the inside
wall is 3 inches high. |
Whey
Catch
The
whey that is pressed from the cheese must have a place to collect. The
whey catch is placed under the press mold for this purpose. A catch can
be any vessel which is made from non reactive materials such as food grade
plastic or stainless steel. A more complex whey catch can include a drain
spout which removes the whey from around the cheese to a collection vessel.
Please note that whey collected from your cheese press should be discarded. |
Weights
The
amount of pressure and time of pressing will depend on the type of cheese
being made. Most recipes will start the pressing with a few pounds of pressure
and then increase the weight over time. It is also important to note that
the cheese must be turned over during the pressing process. This provides
for an even pressing and even distribution of what moisture remains in
the cheese. |