Author Topic: Draining Molds - From US Based CheeseMaking.com  (Read 1619 times)

Offline John (CH)

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Draining Molds - From US Based CheeseMaking.com
« on: February 11, 2009, 09:29:10 PM »
My order just came in from CheeseMaking.com, 8 days from order to arrive, good.

Pictures of new molds below, some of them are smaller than I thought, size descriptions are correct, I just never thought hard enough about the volume which I now calculate at:
  • General Mold = 77 in3 / 42 fluid ounces / 1.25 litre
  • Ricotta Mold = 31 in3 / 17 fluid ounces / 0.50 litre
  • Saint Marcellin = 77 in3 / 14 fluid ounces / 0.42 litre
  • Pyramid Mold = 77 in3 / 13 fluid ounces / 0.39 litre

Looks like I will need a few more of the smaller ones just to make 1 US gallon batches :-\.

But should be fun making different size/shape small cheeses :).
« Last Edit: February 12, 2009, 05:59:32 AM by Cheese Head/John »

Offline LadyLiberty

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Re: Draining Molds - From US Based CheeseMaking.com
« Reply #1 on: February 12, 2009, 12:39:20 AM »
small sizes, great as Xmas goodies.

Why is it that I'm so fascinated by molds?

Offline Wayne Harris

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Re: Draining Molds - From US Based CheeseMaking.com
« Reply #2 on: February 12, 2009, 12:39:37 AM »
New Toys.  Very nice.

They will hold 1lb approx?  You will be making 3 Gal batches?
How will you press these? 
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Offline Cartierusm

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Re: Draining Molds - From US Based CheeseMaking.com
« Reply #3 on: February 12, 2009, 03:12:07 AM »
Wayne these are used for soft cheese usually. 8 days, that seems long.
Life is like a box of chocolates sometimes too much rennet makes you kill people.

Offline John (CH)

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Re: Draining Molds - From US Based CheeseMaking.com
« Reply #4 on: February 12, 2009, 06:05:48 AM »
Indeed they are for soft cheeses but I have noticed that Tea used the bigger ones for pressing.

I just updated the OP above with my estimate of fluid ounce volumes.

My old standard DairyConnection.com Camembert Hoops are:
  • Camembert Hoops = 64 in3 / 36 fluid ounces / 1.08 litre

I can just barely fit a 1 US gallon whole milk soft cheese making batch in two Camembert Hoops. This means to use these for same small 1 US gallon soft cheeses I will need:
  • Camembert Hoops = 2
  • General Mold = 2
  • Ricotta Mold = 5
  • Saint Marcellin = 6
  • Pyramid Mold = 6
Thus I need to order another 8 of these tiny molds :-\, unless I mix shapes in each cheese making or use smaller volumes of milk.

Frankly, if these weren't such speciality items, they should be 2 for a buck in the local Dollar store.

Offline Tea

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Re: Draining Molds - From US Based CheeseMaking.com
« Reply #5 on: February 12, 2009, 03:06:24 PM »
John, the first baskets that you posted I probably would only use light weights or stack the basket on each other for pressing, as the sides don't look that strong.  The other look like the would take a bit more weight, but the ones that I press in have straight side, and graduated sides, so that is something to keep in mind when pressing too.

Still that is going to keep you busy trialing different cheeses in them now.

I just ordered a provolone mould and a large hard cheese basket yesterday, so I am looking forward to them arriving also.

Offline chilipepper

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Re: Draining Molds - From US Based CheeseMaking.com
« Reply #6 on: February 12, 2009, 04:07:29 PM »
John, those mold look like you could be in for a lot of cheesemaking!  Cool!

Tea, what does a Provolone mold look like?  Big long tube?

Offline Cartierusm

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Re: Draining Molds - From US Based CheeseMaking.com
« Reply #7 on: February 12, 2009, 04:47:31 PM »
mmmmmmm cheese in a tube.
Life is like a box of chocolates sometimes too much rennet makes you kill people.

Offline Tea

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Re: Draining Molds - From US Based CheeseMaking.com
« Reply #8 on: February 12, 2009, 04:58:46 PM »
Yes it is a long tube, so Carter you get your cheese in a tube.  :P