Author Topic: Bottomless mold  (Read 40 times)

Offline Curd

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Bottomless mold
« on: Today at 08:42:16 AM »
I see molds with no bottoms. What are you pressing on ( plate, pot, etc.). What cheeses are they used for.

Offline Raw Prawn

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Re: Bottomless mold
« Reply #1 on: Today at 03:41:40 PM »
What you are looking at are probably Camembert moulds. The ones I use have bottoms but I believe that the bottomless ones use a sushi mat, or similar, at each end so that they can be flipped.
You wouldn't use them on a plate because the curds would not be able to drain properly.
- Andrew

Online Thewitt

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Re: Bottomless mold
« Reply #2 on: Today at 04:43:35 PM »
I have several bottomless molds for hard cheese. You use them with the curd still wrapped in cheese cloth. I can make two cheeses and press them both in a single "mold stack" this way - one on top of the other - with a single follower.