Author Topic: Consequences of pressing too hard  (Read 5299 times)

Offline Spoons

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Re: Consequences of pressing too hard
« Reply #15 on: July 04, 2014, 11:20:27 AM »
Hi John,

I follow Caldwell's suggestion of doing the first few presses just enough to see a trickle of whey expelling and gradually increasing weight. I've had very good success on the final press weights the following way:

3.2 PSI for washed curd cheeses such as Gouda and Jack
4 PSI for hard cheeses such as Cheddar and parm.

On a 7'' mould, that's as much as 150 LBS of direct weight at an average ambiant temp of 72-75F (22-24C).

Good luck with your compact press!

Offline John@PC

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Re: Consequences of pressing too hard
« Reply #16 on: July 04, 2014, 07:33:53 PM »
Thanks Eric.  150 lbs isn't so much a problem but because I'm using a very expensive, high-tech elastic mechanism (i.e. rubber bands  ::)) I want to have multiples that add up rather than putting 20 bands onto the press to get max. pressure.  I'm making a few changes like making the arms longer to allow taller molds.  I know some of you have seen the M-Press but I'll post a pic of the design I used for a year or more after I retired my dutch-style press that was 20x bigger.  Picture is of a tandem pressing of two 2 lb. Caerphilly with chives (my favorite cheese thanks to Tiarella's inspiration).