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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Hard Cheddared (Normally Stacked & Milled) => Topic started by: murmur on November 01, 2012, 04:48:28 PM

Title: Pepper Jack - Draining Curds With Salad Spinner > Pressing
Post by: murmur on November 01, 2012, 04:48:28 PM

I am making a Pepper Jack flavored with Hungarian Goulash Paste.
My colander is a bit small , so I started digging through my cupboards to see what else I could use.
Voila!! My salad spinner will work perfect.

I will line it with cheesecloth and use it to drain the curd. Later I will make a follower and use it for a press.

If I get completely crazy I may spin it a few times when draining to express some whey.

I will post more pics later.lol

Title: Re: Pepper Jack - Draining Curds With Salad Spinner > Pressing
Post by: bbracken677 on November 01, 2012, 04:58:27 PM

just dont use much pressure when using as a pressing mold. They aren't built to withstand much pressure. Up to 8 lbs or so should be safe (about the weight of a gallon jug of water).

Title: Re: Pepper Jack - Draining Curds With Salad Spinner > Pressing
Post by: murmur on November 01, 2012, 05:00:33 PM

I have a small dinner plate. Will that suffice until I can make a follower?

Title: Re: Pepper Jack - Draining Curds With Salad Spinner > Pressing
Post by: bbracken677 on November 01, 2012, 05:57:10 PM

Ideal...use a gallon of water sitting on the (sterilized) plate. I have used that exact setup up to lightly press curds when making feta...only I used a quart bottle of water for the weight.