I have a question regarding pressing weight vs. psi.
Up till now most of the recipes I’ve used have stated lbs. rather than psi (and I have a formula to convert it for different size molds) so this hasn’t been a problem. When I got 200 Easy Homemade Cheese Recipes the weights are stated in terms of “light pressure, medium pressure or firm pressure”, relative to psi.
For example, in the 200 easy Homemade Cheese Recipes book, page 37, it states the following:
Light pressure = 5 – 10- psi
Medium pressure = 10 – 20 psi
Firm pressure = 20 – 45 psi. or higher
I have the chart from this link:
http://cheeseforum.org/forum/index.php?action=dlattach;topic=6423.0;attach=11420But I’m not sure I’m interpreting it correctly.
So, let’s say I’m using a 6” follower and the recipe requires “medium pressure”. The list from “200 Easy…” states medium pressure is 10 – 20 psi. If I’m interpreting the chart correctly from the link above, that would be anywhere from 300 lbs – 550 lbs of weight.
Am I interpreting that correctly? (That sounds like way too much weight and way more than even some of the higher weight Dutch Presses would handle that I’ve seen that will go to about 250 lbs.)
Thanks for your input…
~Sue~