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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => EQUIPMENT - Making Cheese => Topic started by: ophiuchus_99 on October 22, 2016, 10:31:18 PM
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I figured I should post the pictures of my micro cheese system in the equipment section of the forum if I plan to keep updating them.
In case some didn't see my post in the introduction forum I have been building a micro cheese system that works as close as possible to the real deal.
I purchased the batch Pasteurizing vat and press table from Micro Dairy Designs. I made a couple modifications to that equipment and built a heated drain table myself.
Today is the first time trying out the drain table with some cheddar.
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Wow! What a setup... :)
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I got to try out the drain table for the first time yesterday and it worked great!
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Here are a few more pictures.
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Envy! ;)
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Nice setup!! Drain table looks really good! All the best for making future great cheese!!
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I'm green with envy over your new setup :(
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Tough decision. Gibson Model O or a micro cheese setup. Hmmm.
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Tough decision. Gibson Model O or a micro cheese setup. Hmmm.
I would have to say both!
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I made a 17 minute video showing the equipment being used to make a batch of cheddar if anyone wants to check it out.
https://youtu.be/LRMZbFF_K1I
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Great video. Thanks for sharing!
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Where in Oregon do you live, maybe I can help you test your cheese... by eating it ^-^ Beautiful setup; a pipe-dream for me but I can enjoy it vicariously through you.
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Where in Oregon do you live, maybe I can help you test your cheese... by eating it ^-^ Beautiful setup; a pipe-dream for me but I can enjoy it vicariously through you.
I'm East of Roseburg. I'm guessing about 3 1/2 hours or so.
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Do you know what the max weight and pressure the MDD press is rated for?
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I know it is quite a bit with both weights on one arm. I will see if I can test the maximum.
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Do you know what the max weight and pressure the MDD press is rated for?
I contacted Micro Dairy Designs and this is the response I got from them.
Eric,
Sorry for the slow response. I was out of the shop yesterday. Unfortunately we have never put together a max pressure table for the cheese table. Mainly because we maxed out and broke a 400lb scale when we were conducting a few tests. Needless to say you can create a lot of pressure but it would be mostly trial and error to figure out what works best for your application. I'm sorry I can't be more helpful than that at this time. If we ever find a suitable test method and develop a chart I will be sure to pass that on to you.
Thanks
Brian Oberholzer
MicroDairy Designs LLC
717-328-3373