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GENERAL BOARDS => For Sale/Wanted - Jobs, Animals, Equipment, Consumables => Topic started by: smolt1 on April 30, 2010, 11:48:53 PM
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This is my first post but I have read many of the discussions. What a great source of cheese making knowledge! I am especially interested in presses because I make and sell them. Most of the home made presses I have seen use only one pivot point, It is very easy to add pivot points and strengthen the press using plywood sides. My press has 2 pivot points giving A 5x and a 9x mechanical advantage. You could easily add more for higher ratios and more weight on the final pressing. It has been my experience that the final pressing does not compact the cheese much so the smaller movement with higher mechanical advantage is not a factor. I have tested mine with a 4 gal bucket of water giving a pressing weight of about 300 lbs. The lever is 1 1/2 x1 1/2 fir and I think it would be OK to 450 lbs but that is iffy. Making a press that attached to a stud in the garage using the multiple pivot pin idea would be easy and inexpensive and you wouldn't need a 4 ft long lever.
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smolt, welcome to the forum. Great to have a builder here who makes compound cheese presses!
Hope you don't mind but I've moved your post to the For Sale/Wanted Board. For others, where in the world are you and I assume you make them as ordered, do you have any pictures for our members?
Again, welcome!
PS: several pictures linked here of old antique compound presses here (http://cheeseforum.org/forum/index.php/topic,1198.0.html).
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Thanks for the welcome. I've looked at those old presses before (from your link)and wondered if the cheese knew it was being pressed by a beautiful piece of thought and workmanship. Alas mine is pure function so I hope the cheese can't tell. I really like your site because I am a beginner at making cheese. My first tries were pretty funny(mushy mozzarella, bitter cheddar etc) but I am improving with all the expert advice on this site. My next purchase will be a PH meter so I know where I am in the process.
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I just put a video on utube "cheese press test". You might want to check it out.
Webmaster Edit: Added link to:
smolt1's YouTube video of his Cheese Press (http://www.youtube.com/watch?v=KBrrxDH51jw#)
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smolt1, did you make that or buy it? I'm looking for one now but I don't want to spend a ton. I was going to make one but I've seen a few on ebay that have the springs and wing nut configuration and they aren't that much. This one looks nice though! Is that a pine or fir?
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I make them. They are made of kiln dried fir ( Maple would double the price). I sell them on EBAY or from my website. They are very accurate and will press over 400 lbs. I have been thinking of making a taller version to accommodate stacked molds.
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Wow, I guess I totally didn't read the whole post! Sorry about that! I'll have to hit you up for one. Are they pre made? And how does the kiln dried fir hold up to the whey run off? I'm going to have to invest in a drip tray I'm thinking!
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It would be best to use a drip pan, I use a stainless 1 inch high cake pan. The press is finished with food grade mineral oil, but I wouldn't let the whey run out on the wood.
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Hi! Just wanted to say I got one of these presses off ebay and have used it this fall with great success. This is my first press and my first season making cheese, but the press was easy to use and very well made - my husband Mr. Picky I-Can-Build-Anything-Better-Than-You-Can-Buy-It even commented on how well made it is and how nicely finished the woodworking is. No kick-back required, just happy to have a good press to start out with!
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Smolt1,
Is there a way you can ship to Canada? I'd love to buy one! :)
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Thanks for the kind words Highfeather and I am working on shipping to Canada.
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I received Smolt1's press by mail today and I have to say I'm impressed!
Build and functionality : This press is built a little different than the standard dutch style press; For instance the plunger guide is built ABOVE the lever giving more room inside the press area (about 10.5" high). Also, this press has an adjustable lever "origin point" with both an x5 mechanical advantage and a x9 mechanical advantage. I tested the press tonight and got 300 LBS with 35 LBS of weight!!! Imagine if I added a pulley...
Price comparison : Most dutch style cheese presses are sold $125 or more. This one does the job (and possibly surpasses other presses' mechanical advantage) yet is only $75 and is built sturdy.
Shipping : Was shipped from Oregon, United States and received it in Ottawa, ON, Canada only 5 business days later. Smolt took care to wrap each wood pieces with protective shipping paper in order to avoid scratches on the wood finish.
So, if you're like me and feel uncomfortable building your own press, smolt's press is IMO a great investment for the typical "small batch home cheese maker".
Thanks a bunch smolt1! Well done!!!
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smolt1 welcome to the forum, very nice press!
You guys, member Alex (Alex "the Cheesepenter") is a professional carpenter with a shop and he makes gorgeous wooden presses as well. I have one of his presses and I use it as my main press, it's fantastic and has torque adjustments and good fit with common followers. Maybe we should start a marketplace around here?
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Do you ship to australia? How much would it cost? I would love to have one!
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The least expensive shipping is $118 US. Oh my ! Do you have access to a woodshop. If you do I could send you the dimensions and you could make one. It takes me a little over 2 hours with all the jigs so for someone doing a one off it would probably take 4+ hours.
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I have a work shop and would love to try an dbuild one, my skills and craftmanship will not do your justice, lol, but all the same if I could see your plans I would love that. I just cant see spending that money and then finding out I make one batch and it sits collecting dust in a corner.
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Smolt,
All I can say is WOW! I received the box with the press a few weeks ago and JUST opened it this weekend! After a disaster with a Gouda I put my cheesmaking on hold for a bit! But I opened it this weekend and put it together and I must say, it is a GREAT design! I especially like the care take to strengthen the fulcrum with the pressure plate. Great job and I can't wait to get working on a new cheese!
Jason
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smolt
What comes with your press for weights?
Trisha
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Trisha,
The weights are achieved with a measured amount of water. If you send me your email address I will send the instructions that go with the press. I think they will answer your questions.
Bob
rwoodshop@hotmail.com
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That is a very fine looking press Bob - excelent job!
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This is a great press, and simple to use..I love mine..
I would recommend this press to everyone looking for a simple, easy to use and very sturdy press....
smolt1 is great guy to deal with..
Thanks again Bob
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I got mine almost 2 weeks ago now and I just love it. I have only had a chance to use it once, but it was soooo easy. Thank you!! Looking forward to MANY cheeses coming out of this press.
Trisha
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I bought one a couple of months ago ... I'm so glad I did! It's easy to use and it's well made. It's brought my cheesemaking up a notch. On top of that, it's pretty enough to leave out on the table- it makes a great conversation piece, and is an inspiration to make more cheeses.
~Laurie
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Thank you all for the kind words. I enjoy making the presses and the happy cheese makers doubles the fun. :)
Bob
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Hi Smolt,
I love the look of your press, but alas I fear the post to nz may be simular to the price you gave our aussie neighbour. If you are willing to share the dimensions I would love to have them. I am keen to have a go and have a group of beginner cheesemaking friends that would also be interested.
I look forward to hearing from you. Cheers :D
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Sent it all :)
Bob
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I am buying one...just sent Bob some info about buying one.
WOOHOO! ! !
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I ordered one and it arrived very quickly. I've only used it once and it was very easy to operate. Really, really look forward to making more cheeses once the weather cools down a bit.
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Sorry all for the late reply...I bought one of these from smolt1 on ebay. Within MINUTES of placing my order Bob contacted me via email and sent me the calculator for increased psi, and to let me know my item would be shipping that day. The calculator calculates both pressing weight and psi for all pressing needs. He also sends a booklet which gives this information in abbreviated form to get you started. The press itself is WONDERFUL and really good looking! I keep it out to look at and encourage. The box was well insulated, each piece wrapped to prevent scratching, and the instructions very easy (and I'm not mechanical). Ive made 6 cheeses using this press and its taken my cheese making to the next level. I currently have a cantal pressing at 34 lbs on the pressing arm. That's 7.5 psi/309lbs of pressing wt! Very impressed with this press
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I purchased this press and made my first three pressed cheeses with it - a farmhouse cheddar, a gouda, and a manchego. Very easy to use and the software provided makes calculating the weight to suspend from the arm very easy (gives the weight in pounds or cups of water). I could not be happier. Will be pulling the farmhouse cheddar from the cheese cave in a week or so (had to wait 60 days due to using raw milk).
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As Bob already knows, I bought one also from his website..... WWW.STURDYPRESS.COM (http://WWW.STURDYPRESS.COM), and it cost $100 including Shipping. I am only waiting to recieve it and am very excited since I have already tried and built an Aluminum and Stainless Spring Press based on the "Weaver Press" design. My press turned out great, is functional, but the trouble with the spring presses is the strength it takes to compress the spring bar each time, and the lack of adequate spring choices available, although now I know of some new resources. . His press looks great in the pictures, and I think the ease of use is the important thing, There is plenty of Acutual Weight Press capablity w/ very simple supplies ( Water) or sling weights.
I too got the .pdf files and zip file right away by e-mail, for the Press / PSI converter program to calculate how much water is needed for a given desired weight/ psi.
Again, I think Bob did a great job on this one, and I'm saying this without even having it in my cheesy little hands.
Thanks >:D
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Hope I can live up to this, the bar is getting higher.
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It always will! The hardest person to compete against is yourself!
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I bought one from Bob's web site too, and I must say it appears very sturdy. I'll be using it for my next cheese.
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Smolt, you still making these and active on your site, 'cause if so, you're about to sell another ,
;D
Urb
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Yes, I am still making them.
I was following your other thread, thinking I should point you to the calculator on my web site to convert pressing weight and mold size to PSI, but you already had some other help.
Bob
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Thank you, Sir! payday soon!
:)
Urb
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Alrighty, Bob;
The Boss said 'Yes' and we pulled the trigger.
You should have PayPal from us,
I'm thrilled already!
Urb
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Holy Smokes, I'm SLOW!
Folks, when I wrote that, I had just paid via PayPal.
Fact is, Bob already sent notice that the press would ship tomorrow, and sent me instructions and a pressing calculator.
I'll say 'Just go here and by one now'.
:D
Urb
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4-minute shipping from Smolt ;)
You'll love it, Urb! I've had mine for 3 and a half years now and it's still pressing strong! I'm quite imPRESSED! dah-dum-tshhh...
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Well I am thrilled and looking forward to it indeed!
Urb
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Hey Bob, I have a question for you.
I make a lot of alpine cheeses, and use a hoop, rather than a mold - a "cercle" that surrounds the wheel, no holes, so whey just runs out freely from the bottom, basically all over the place. I'm using a wooden tray drip system, the press sits on top, to allow the run the whey out and through a cut in the tray to the floor, but as it is, whey gets all over the press, especially the legs and the bottom portions of the uprights. I know you've got some doubts on allowing this, do you have a workaround, at all? (I see them allow this all the time, wood gets really hosed in whey - but they are religious about cleaning everything immediately after).
Thanks very much.
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I use a mold with no bottom also, but I keep the whey contained in a stainless pie pan below the mold. My issue with whey on the wood is that wood is very porous ( even Maple ) and there are lots of places for little bad things to hide and wait for the next cheese pressing. I suppose there are cleaners that will kill all the little bad things, but I personally would rather use stainless or plastic that have few hiding places. Of course I violate this rule on my own wooden kitchen cutting board.
I just put on my helmet to ward off the flak from all the "traditionalists"
Bob
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My issue is that my wheels are about 11.5-11.75 inches D., so there's not enough room below the mold to fit a bottom. I could probably just build a drain table of sorts that goes perpendicular to the press, but was hoping for an easier solution. Sounds like it's traditional and boiling water, or the opposite, and non-porous materials....!
Thanks, Bob.
BTW - forum is having some trouble on my end, possible DNS coming? Anyone else getting the weird "safe" page formatting?
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I use hard sided molds as well; I'm using rectangular lexan pans intended for food storage with the mold sitting in that to collect whey; maybe a 12" x 12" of those would work for you, Arnaud?
Urb
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I'm delighted Robert's press is getting, well, some "press". The "SturdyPress" is a great design and Bob offers it at a very good price. One of the nice features is his range of pressure using the two fulcrum points (i.e. a high and low setting). If you're interested in a classic "dutch style press" design I would recommend it!
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Once again, for those that may not have been here to read it. A true comparison.. http://cheeseforum.org/forum/index.php/topic,10906.0.html (http://cheeseforum.org/forum/index.php/topic,10906.0.html) Hope this helps you all in some small way.
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Thanks Al, somehow I missed your comparison post. Nice description of both.
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Well, I got my Bob Press and I couldn't be happier. Great design, to me, the most elegant and functional wood version I've seen yet. Will be putting it to first use in a bit. As visualized, it fits my glass drip pan perfectly. THANKS, Robert!
Urb
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Whoosh, has it been that long since I posted?
Well, here's a pic of the first cheese made with Bob's press, a cheddar that I couldn't be prouder of and the family loves. The press made all the difference in dang near every aspect I wasn't getting before.
THANK YOU, SIR, and all of you for your good natured help and encouragement - it's rare in a lot of forums, and it's amply evident here!
(http://i2.photobucket.com/albums/y24/AerieGuitars/imagejpg1-5.jpg)
(http://i2.photobucket.com/albums/y24/AerieGuitars/imagejpg5-2.jpg)
Eben