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Leeners Cheesemaking
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make your own cheese
CHEESE PRESS
Making hard cheese requires the removal of a high percentage of moisture from the curd. A cheese press is the only way to accomplish this with any degree of success. The Squeeze Whey Cheese Press which is included with our Homemade Cheese Kit is a combination of our draining mold and follower. Our cheese press components are also sold separately.
Draining and Pressing Mold
There are a number of cheese press designs and techniques which are suited for the home cheese maker. All methods have one thing in common, the pressing mold. The mold is a shaping and support device which allows whey to run off and away from the curd as pressure is applied. A press mold must be made of a non acid reactive material, be strong enough to take up to 40 pounds of pressure and be porous enough to allow whey to drain freely. 
cheese making moldThe mold shown here is included with our cheese making kits. It is 6-1/2" inside diameter by 4" tall which provides capacity for curd for up to 4 gallons of milk. Larger volumes of curd can be pressed in two parts then combined once the volume has decreased.
When the time comes to press your cheese you will first line the mold with a 18" square piece of sterile  cheesecloth. Prepare the cloth by placing it into boiling water for 30 seconds. Remove the cloth with tongs or a spoon and rinse it with cold water. It should then be wrung out and snapped dry. The cloth lining will prevent the curd from being squeezed through the mold. The curd is then placed into the lined mold and the excess cloth is folded over top of the curd. Avoid bunching up the cloth or the cheese will have an irregular surface which allows for the formation of surface mold. As you load curd into the mold be aware that whey will begin draining so place the mold where the whey will not run out on the counter or floor.
 
cheese making processPress 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.
pressing homemade cheeseWhey 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.
The simplest of all weighting systems is water. For the needs of the home cheese maker it is fine to say that a gallon of water weighs 8 pounds. Therefore, a pint or 16 fl. oz. equals one pound. This method works fine for pressures up to 12 pounds, 1-1/2 gallons of water, providing that the vessel containing the water can be balanced in place safely. making hard cheese
A more workable weight system can be found at a local garage sale or flea market. A collection of weights used for body building will provide all that you need for accurate pressing. Additional weights can be added to the set as necessary. The advantage to this method is a lower overall height on the assembled press which makes the whole press more stable.
Applying Pressure
Once the press is assembled, weight should be applied gently. Dropping weights onto the press will cause the curd to pack down which can trap whey inside. Place the weights carefully and center them on the follower. Off centered weights will cause the follower to tilt and bind against the wall of the mold.
copyright 2004 J.R.Leverentz
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