CHeddar. Pressure question again...

[Hovard]

Hi guys.

I found this recipe at thecheesemaker.com
http://www.thecheesemaker.com/pdf/Making_Cheddar_Cheese_and_Curds.pdf

Pressure for Cheddar in this recipe - 25-40 PSI.
Is it right recipe?

Thank you.

[linuxboy]

Yes, that's a generic commercial cheddar recipe. For PSI, that depends how warm the curds are the room temp. It might need less, or it might need more. Usually, you can get away with 20 PSI for normal cheddar if you work quickly.