[capozzoli]

Oh Im sorry, I thought you meant the milk was kept for sixty days before making cheese. Duh.

That cheese looks fantastic. This is really something I want to try.

What are you using for cheese molds? Or are the molds call something else? I was thinking those Chinese bamboo steamer baskets would work.

[beerocd]

Seriously this thread is still about cheese???

[boulderbrewer]

I have a press similar to this one but it has a spring guage to determine the pressure.http://cgi.ebay.com/ws/eBayISAPI.dll?ViewItem&item=160394176676&rvr_id=157120938609&crlp=1_263602_304642&UA=WXI7&GUID=32e045f31290a02653847524ffe12e9c&itemid=160394176676&ff4=263602_304642
 I went with the SS outer hoop. Many can be made way cheaper but this was a present.

[bluesman]

Seriously this thread is still about cheese???

It amazes me too. 

...but I have to admit...I love cheese. 

[boulderbrewer]

Don't hate the cheese.

[MrNate]

Seriously this thread is still about cheese???

I tried, man.

[capozzoli]

Here ya go. http://www.youtube.com/watch?v=f-6n0jlN0Eo

[boulderbrewer]

How about this. http://www.youtube.com/watch?v=qOYkXdqQVec&feature=related

[tschmidlin]

I have a press similar to this one but it has a spring guage to determine the pressure.http://cgi.ebay.com/ws/eBayISAPI.dll?ViewItem&item=160394176676&rvr_id=157120938609&crlp=1_263602_304642&UA=WXI7&GUID=32e045f31290a02653847524ffe12e9c&itemid=160394176676&ff4=263602_304642
 I went with the SS outer hoop. Many can be made way cheaper but this was a present.

That's pretty cool, it looks like it would be easy to make yourself if you have a cheese mold, but I can't tell what the internal mechanism looks like.

Do you think a fruit press would work?  I have this old one, it's small but I'd probably need to do at least 2 gallons of milk to get a reasonable thickness to the wheel.  Would you line it with cheese cloth, or do you just press it in the mold as is?  And how important is the pressure measurement?  I'm not sure how I'd measure that.

[MrNate]

I was thinking about a screw-type design myself... curious to see what some of the cheesemakers here thought.

BTW, I can't be arsed to sign up for another forum, so you resident cheeseheads shall be my gods amongst men.

[boulderbrewer]

I used cheese cloth inside my press. My press is about 6" in diameter.  For smaller batches it comes with a 4" cylinder. I have seen them made with PVC drain pipe you would just have to make a 4" follower ie the top plate. With some math and a scale I'm sure you can use the fruit press. You want to figure out psi. Without a guage go lighter than you think. My first batch of cheddar was more like parmesian without having a pressure guage.

[boulderbrewer]

This is what I have.

http://www.hoeggergoatsupply.com/xcart/product.php?productid=3268&cat=35&page=1

http://www.hoeggergoatsupply.com/xcart/product.php?productid=3265&cat=35&page=1

I'm sure the pressure changes with the different diameters, but I'm to lazy to figure it out. I have only used my 6" diameter hoop

[tschmidlin]

How does that scale work?  Where does it get mounted in the press?  Is it just measuring based on compression, torque, or something else?

[euge]

This is what I have.

http://www.hoeggergoatsupply.com/xcart/product.php?productid=3268&cat=35&page=1

http://www.hoeggergoatsupply.com/xcart/product.php?productid=3265&cat=35&page=1

I'm sure the pressure changes with the different diameters, but I'm to lazy to figure it out. I have only used my 6" diameter hoop

[/quote

Jeeze that's not cheap! But like brewing, some things you can DIY and some are better to buy.

How about dumping a couple large containers of large curd cottage cheese in one of those molds? Is that farmer's cheese? Back in the 90's I lightly pressed some in a cheese cloth and got a couple cups of dry curds. I wanted something more solid.

I'm figuring cottage cheese wouldn't have the culture in it to make just any cheese but maybe more of a time-saver.

[capozzoli]

http://www.letslegalizeit.com/