well the milk is ever changing as the feed the cows eat is always changing. Also the temp is a changing factor in most cases . You would need a room that is temp controlled to help keep the cheese somewhat consistent. You should do a video of you making cheese
Yes I understand all that but when you work in a kitchen it is difficult to keep all the variables consistent. I have recently made a stainless steel press that works on the same principle but is more compact and I am in the process of making a video of it working so will post it as soon as it is done, thanks for the interest.
Hi Mike I am not really sure what the right pressure is, I've made cheese with 'full pressure' and some with no pressure, what I found is that the cheese is creamier with little or no pressure. What I have found is that making cheese 'consistent' is not so easy, every cheese I have made is different even though I used the same ingredients and the same method - they all tasted great nevertheless.
I though one should be careful when using plastic in making cheese. Is PVC safe to use? Is it food grade? Did you use the press to make cheese? How did it turn out?
PVC (Polyvinyl chloride) is used for water pipes so It should be OK to use, it's also used by chefs for food molds etc. The cheese press works like a charm, from 12 Liters of milk I get 1.8Kgs of cheese, i;ll be posting some pics soon of the cheese being made, thanks for the interest.
well the milk is ever changing as the feed the cows eat is always changing. Also the temp is a changing factor in most cases . You would need a room that is temp controlled to help keep the cheese somewhat consistent. You should do a video of you making cheese
mikecat23 1 year ago
@mikecat23
Yes I understand all that but when you work in a kitchen it is difficult to keep all the variables consistent. I have recently made a stainless steel press that works on the same principle but is more compact and I am in the process of making a video of it working so will post it as soon as it is done, thanks for the interest.
spokedwheel 1 year ago
would 50 pounds of pressure not be to much
mikecat23 1 year ago
@mikecat23
Hi Mike I am not really sure what the right pressure is, I've made cheese with 'full pressure' and some with no pressure, what I found is that the cheese is creamier with little or no pressure. What I have found is that making cheese 'consistent' is not so easy, every cheese I have made is different even though I used the same ingredients and the same method - they all tasted great nevertheless.
spokedwheel 1 year ago
I though one should be careful when using plastic in making cheese. Is PVC safe to use? Is it food grade? Did you use the press to make cheese? How did it turn out?
standvm 2 years ago
PVC (Polyvinyl chloride) is used for water pipes so It should be OK to use, it's also used by chefs for food molds etc. The cheese press works like a charm, from 12 Liters of milk I get 1.8Kgs of cheese, i;ll be posting some pics soon of the cheese being made, thanks for the interest.
spokedwheel 2 years ago