| 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. |
 The
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. |
 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. |
