Boofer, thanks for the strait in yer face answer
love it, I was thinkin lava lamp hangin from the arm and an orange juicer under the press
my focus has been Stilton type blues and will continue, they are my favorite, well any of the blues, just want to get these down to what I like,
but I want to try Alpine types, Swiss style, and get into the cheddar's,
what I have been reading they only use 25# for the overnight or 24 hour pressing period or less, if that is all I need then maybe a grapefruit will work for the hanging weight
now that brings to mind another question, as in the pictures you can see my mold in the press and there is the full 11 to 12 lbs of pressure on the follower, it aint movein
I even pressed on the lever and after quite allot of down pressure it did move, wont this friction cause an effect on my PSI? should I sand the follower down to relieve this?
should I sand it down even further to allow for the cheese cloth?
these are thing I loose sleep over
and need to find out before I go spend $30. to $40. on milk
I dont want to through it out. (of course that aint gonna happen I will just invent some kind of cheese
O.K. I'll quit for now. thanks for your comments and input,