Cheese Press
Loading...
Loading...
5:27
Making a Cheese Storage Refrigerator for FREEby uncleharrytech7,237 views- 1:14
cheese pressby schrepel6,438 views
- 9:58
Making cheese with Mike Roweby renault1984198,835 views
- 0:25
Cheese making part 1by gommit31,695 views
- 3:52
Make mozzarella cheese in less than an hour!by AustinHomebrew412,490 views
- 3:45
Making a Cheddarby Theselfsufficientway18,315 views
- 5:56
Making Baby Swiss Cheese at Young's Dairy- Part 2 of 2by youngsdairy3,753 views
- 3:10
How to Wax Cheddar Cheeseby greeningofgavin2,711 views
- 5:05
How to make homemade cheese.by Eleene26,803 views
- 2:48
Cheese Making Course - Heart of the Garden Farmby heartofthegardenfarm1,399 views
- 7:40
Making cheddar at Grassfields Organic Cheeseby funistrada10,791 views
- 2:41
thecheesemaker.comby steveshapson7,205 views
- 9:15
how to make cheeseby RadioMarioCan27,622 views
- 4:23
Artisan Cheese 101by CheeseAdventurer125,314 views
- 5:37
loading the cheeses on homemade hydraulic scrumpy cider press.by HILUXCHAINSAW5,332 views
- 0:50
QUESO MANCHEGO VILLADIEGOby frhervas12,112 views
- 2:49
The Cheese Pressby RSymptom2,742 views
- 4:55
Homemade Cheese Part IIIby WarrenNils26,288 views
- 1:04
Emmentaler Makingby britannica3,078 views
- 3:32
The Art of Grilled Cheese Sandwich Making (on a Heat Press)by EkkoGraphics1,584 views
@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
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
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
would 50 pounds of pressure not be to much
mikecat23 1 year 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
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