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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above)
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EQUIPMENT - Forming Cheese
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Pressing with a bottomless mold
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Topic: Pressing with a bottomless mold (Read 1651 times)
bansidhe
Mature Cheese
Location: West Chester
Posts: 359
Cheeses: 20
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Pressing with a bottomless mold
«
on:
May 01, 2021, 11:18:20 AM »
I am having a hard time visualizing pressing a cheese in a bottomless mold. It seems to me pressing a cheese using a sushi mat would force the cheese into the mat. Pressing a cheese on a normal surface, would not allow whey to drain well enough. Could some explain to me how a cheese is pressed in a bottomless form?
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Making cheese is easy, making a cheese is hard
MacGruff
Mature Cheese
Location: Pittsburgh, PA
Posts: 401
Cheeses: 23
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Re: Pressing with a bottomless mold
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Reply #1 on:
May 01, 2021, 11:33:33 AM »
I use a cheesecloth in the mold to avoid the kind of problem you are describing.
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jmason
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Re: Pressing with a bottomless mold
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Reply #2 on:
May 01, 2021, 12:29:15 PM »
cheesecloth at least in the begining, after 1 or 2 flips it can go naked. I always do my camemberts in a bottomless mold without cloth, of course they aren't pressed and just drain under their own weight.
John
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bansidhe
Mature Cheese
Location: West Chester
Posts: 359
Cheeses: 20
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Re: Pressing with a bottomless mold
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Reply #3 on:
May 01, 2021, 01:49:31 PM »
Thank You!
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Making cheese is easy, making a cheese is hard
lacaseus
Young Cheese
Location: SW Ontario, Canada
Posts: 12
Cheeses: 4
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Re: Pressing with a bottomless mold
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Reply #4 on:
August 02, 2021, 02:31:45 PM »
I'm guessing you're thinking of lower-pressure pressing, but I'm currently pressing cheddars at around 6PSI/~200lbs. My mould has an unattached bottom; it's just a board with holes drilled in it. The cheese is always wrapped in cheesecloth, and it seems to drain okay without extruding very far into the holes.
I actually just posted about it if you'd like to see some pictures:
http://cheeseforum.org/forum/index.php/topic,19546.0.html
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paulabob
Mature Cheese
Location: Texas
Posts: 139
Cheeses: 12
Re: Pressing with a bottomless mold
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Reply #5 on:
August 03, 2021, 12:25:01 AM »
The cheeses I've done that have called for that have not been pressed, just drained and flipped like brie. I have not had much issue with it sticking to mat, but a bit will, but with the cheese so soft still, it doesn't matter.
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CheeseForum.org » Forum
»
GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above)
»
EQUIPMENT - Forming Cheese
»
Pressing with a bottomless mold