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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => EQUIPMENT - Forming Cheese => Topic started by: Cheese Head on April 19, 2009, 02:30:29 PM

Title: Hoop Draining Board - Recommendation
Post by: Cheese Head on April 19, 2009, 02:30:29 PM

In July 2008 I bought a Rubbermaid large plastic draining board from Amazon.com here in USA (http://www.amazon.com/gp/product/B000IZANPY) for USD10.95 to go beside sink, I've used it as draining board for my Camembert hoops. It is large, easily fits 4 standard hoops, would probably fit 6, ribs are wide and raised (allowing good drainage) and widely spaced. The board is raised on 6 perimeter "feet".

Whey drains nicely into sink, but two problems:

• Board bows in middle so board beneath where bottom of hoops are is not 100% flat and thus fresh curds can extrude out around bottom of hoops if I fill them too high and pressure is too great. I could make a wedge to lift middle.
• Ribs are too wide apart @ 1.2"/3 cm, allowing bottom mats to bend under weight and curds to extrude, so I use fine and a course mat to give more rigidity.

Neither solution is great, anyone have any better ideas or systems for gravity draining their hoops of whey?

Title: Re: Hoop Draining Board - Recommendation
Post by: Tea on April 19, 2009, 09:00:57 PM

I have an extra large cake cooling rack that I sit on the sink.  If I need to move it away from the sink (to make room) I just put a baking pan underneath to catch the whey.
Works for me anyway.

Title: Re: Hoop Draining Board - Recommendation
Post by: DeejayDebi on May 02, 2009, 05:31:08 AM

I just use a large dinner plate. They curve up toward the edge so it tilts naturally.