Author Topic: Scaling Cheese Making Recipes - Weights  (Read 2726 times)

ukdavid

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Scaling Cheese Making Recipes - Weights
« on: October 02, 2012, 11:39:09 AM »
Having read through quite a bit of the forum (it's massive) I have a couple of questions that I could not find the answers to. I have no doubt somebody will point me in the right direction, but meanwhile I just go ahead and ask.
We  like quite a mature hard cheeses, including goats cheese of which we have a source of fresh unpasteurised milk and also cows milk.

 The book. I have at the moment is,”Home cheese making by Ricki Carroll. The one I'm expecting to receive shortly, is, “200 home-made cheese recipes by Debra Amrein-boyes (as recommended by another forum member). As it's going to be my first experiments with make it hard cheese, I would love your recommendations.

The other question I have is concerning press weights. I happen to have a couple of 1 pound cheese moulds, and a home-made press that will take them both. Now then, do I just use the weight for a 2 pound cheese mould, or is there a different formula for having two separate moulds under one press, even though the total is the same as an individual two Pound the press mould.
It's a long time since I went to school. :-)

Great forum
Thank you

Offline smolt1

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Re: Scaling Cheese Making Recipes - Weights
« Reply #1 on: October 02, 2012, 02:54:47 PM »
If the molds are stacked one on top of the other, use the weight you would use on one mold. If the molds are side by side, double the weight.

ukdavid

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Re: Scaling Cheese Making Recipes - Weights
« Reply #2 on: October 03, 2012, 07:27:37 AM »
Thanks Smolt1

I can stop my brain working overtime now.

Regards David