Spring Style Press - Lopsided Cheese

[micah]

I've got the Capri Artisan Cheese press. 

http://www.ableoaksdairygoats.com/press.html

I get a good shape with the 4" form but when I use the 6" I invariably end up with a lopsided cheese after the final long (6-12 hour) pressing.

I'm guessing my mould isn't centered and thus the spring pushes the (1/2" thick) follower askew.  The mould is just "eyeballed" for centering.   Would a thicker follower help?

I've updated this post with a picture showing how far off the "all thread" is; I think this might be why the cheeses are lopsided.

[vogironface]

Micah,

I had a similar problem and found that if I center the spring exactly in the center of the all thread and make try to keep it perfectly straight up and down then it helps solve that problem.  n fact, it is almost perfect.  The problem was that I could not see the spring below the washer so I cut a piece of lexan and made a wide washer out of it.  The now transparent washer really helps me adjust the spring once it is compressed.  Also, I find that a small bit of vegetable oil on the lexan helps it not bind as much in compression.  Lastly, a bushing that fits snugly inside the spring helps a lot.  I will attach a photo below.

[vogironface]

Sorry, Forgot the pics.

[micah]

The follower I have has a recess for the spring to be placed in but doesn't help much if the form is off center.  I've contacted the manufacturer and I think they are sending a new "press bar" with a properly aligned hole.

I'm going to see if I can center the form on the base and trace the proper position for the form.

Micah

[DeejayDebi]

The problem is the design is such that a very narrow rod controls the pressure over a much larger plate and this allows the pressure to go off kilter. If the pressure where applied over a larger area it would work better.

I had a a similar device manys years ago and it worked much better with a 1 inch thick bolt but would still rise from one edge to the other somewhat.

[micah]

The problem is the design is such that a very narrow rod controls the pressure over a much larger plate and this allows the pressure to go off kilter. If the pressure where applied over a larger area it would work better.

I think you are correct.  I may have a 1" length of all thread lying around that I could employ.

Thanks.

[DeejayDebi]

You welcome. I know how frustrating a loopsided cheese can be when all else looks so good.