Author Topic: A two gallon recipe with a one gallon press  (Read 386 times)

Offline CaptainYar

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A two gallon recipe with a one gallon press
« on: January 23, 2014, 12:30:58 PM »
I have a feeling this question will be met with a resounding no, but I had to ask. My wife naught me a beautiful Ferrari, hand-turn, cheesepress. It works great, but it's designed for one pound wheels and I  now interested in doing two gallon recipes. Is there anyway I can use my one gallon press to make two gallon wheel?


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Offline linuxboy

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Re: A two gallon recipe with a one gallon press
« Reply #1 on: January 23, 2014, 12:49:17 PM »
what are the dimensions of the form?
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Offline CaptainYar

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Re: A two gallon recipe with a one gallon press
« Reply #2 on: January 23, 2014, 08:14:09 PM »
It's  5 inches in diameter and  4 1/2 inches deep

Offline linuxboy

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Re: A two gallon recipe with a one gallon press
« Reply #3 on: January 23, 2014, 09:26:56 PM »
Pretty tough. I doubt it would fit 2 lbs of curds. But you don't need a fancy press to make great cheese. You don't even need to press many cheeses at all, except milled curd types. a lot can be done through technique.
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Offline CaptainYar

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Re: A two gallon recipe with a one gallon press
« Reply #4 on: January 24, 2014, 09:31:20 AM »
Hmmm....interesting. Well the goal is to make cheddar. Bars on past uses, I think I could fit nearly all the curds in, my biggest concern is that this tall whee. May contain too much moisture in the center. What techniques were you thinking?


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Offline linuxboy

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Re: A two gallon recipe with a one gallon press
« Reply #5 on: January 24, 2014, 10:09:34 AM »
My classic recommendation is to

1) cook/stir to completion for cheese style, which is 39-42% moisture
2) gather curds, fuse under whey
3) Form and flip to create even rind.
4) Use moderate weight (1 PSI or even less) until pH is right for salting/brining.

I detail this more in my tomme thread.

milled curd needs a lot more weight to fuse very well. Likely much more than your press can deliver... at least 5-8 PSI. You can get away with less if the curds are warm.
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