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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Semi-Hard "Sweet" Washed Curd => Topic started by: Clean break on February 18, 2013, 03:32:20 PM
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I tried to post some pics at full resolution and the topic crashed on my end so I am starting it over, oops.
I pressed under 100 degree whey for the first hour. Thanks LB
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Just resurrecting this thread to see if anyone knows of how to make a press like the one in this picture? Contemplating making a homemade one, and looking for simplicity and one that doesn’t take up much space. This one seems like it might fit the bill. Are there plans online somewhere?