Tome best for a newbie

[umgowa]

I am new to cheese making.  I was about to make a press outlined in the book I'm reading, but the more I read on this forum, the more it looks like It might be best to start out with a simple small, tome mold.  It looks like it's designed to function as a press when you put weight on it.  So I'm coming to the conclusion that for $18.00, I can save myself the headache of fabricating a press (I'm not very handy) and just get a tome mold press which I can use to make a lot of different kinds of cheese.  Does this make sense to you more experienced cheese makers?

[linuxboy]

Yes, this is what I always recommend to beginning cheesemakers -- the 6-8 inch tomme mold. It is usually good enough for up to 6 gallons of hard cheeses and 4-5 gallons for softer cheeses (like blues). You can stack quite a bit of weight on that mold; it's rather durable. Thrift stores are great places to get weights, or you can use large cans

[iratherfly]

I find that my Tomme molds are the most useful ones for semi soft and hard cheeses. I love that they come with followers but looks can be deceiving; the followers are not thick like a cylinder so there isn't a guarantee that they will press through in a straight manner. I also find that often it's hard to get them straight if you have excess cheesecloth. Before I had a cheesepress, I used to put as dumbbell weights dead center on the follower.  within the next 15-60 minutes it would dangerously tilt to some side of the cheese based on its density or presense of excess cheesecloth in its way on the opposite side. ...I've had 20 lbs. of weights falling on the floor in the middle of the night and cheese that looks like a door stopper - so do not underestimate the importance of a press to get the weight even.

My only current issue with Tomme molds is that you cannot make smaller batches on them. Doesn't work for cheap small experiments.

There are the fancy Kadova molds out there. These come in all sizes and shapes you can ever imagine. Most come with proper covers/followers and are very well made - They are commercial grade, but also much more expensive.

[umgowa]

I find that my Tomme molds are the most useful ones for semi soft and hard cheeses. I love that they come with followers but looks can be deceiving; the followers are not thick like a cylinder so there isn't a guarantee that they will press through in a straight manner. I also find that often it's hard to get them straight if you have excess cheesecloth. Before I had a cheese press, I used to put as dumbbell weights dead center on the follower.  within the next 15-60 minutes it would dangerously tilt to some side of the cheese based on its density or presense of excess cheesecloth in its way on the opposite side. ...I've had 20 lbs. of weights falling on the floor in the middle of the night and cheese that looks like a door stopper - so do not underestimate the importance of a press to get the weight even.

My only current issue with Tomme molds is that you cannot make smaller batches on them. Doesn't work for cheap small experiments.

There are the fancy Kadova molds out there. These come in all sizes and shapes you can ever imagine. Most come with proper covers/followers and are very well made - They are commercial grade, but also much more expensive.

Boy . . . I'm going to have to do a lot more reading before I bite the bullet and actually make cheese.  I thought I had settled on a type of press, then I read about tome presses (molds) and changed to thinking that was the way to go . . . . now after reading your post, I am confused again.  As a beginner, of course I want to start with small batches.  I want to only start with one gallon of milk.  I want to be able to make mistakes, throw out a lot of badly made cheese until I get my technique down.  What's more I don't even know what a follower is.  I can guess that it's the thing that moves down into the mold and presses down on the curds.  It's hard to imagine that they would invent a type of mold that would be so problematical with it's follower not operation straight. 

[MarkShelton]

The mold isn't really problematic, just the method of using it might have shortcomings or problematic points. The whole balancing act method never really appealed to me, so I got a press and I've never had a problem with a lopsided cheese. Then I realized the press I got wasn't the press I REALLY wanted. I'd say check out the boards for equipment and look for an off-the-wall press. It really isn't that complex, nor does it have to look good to function well.
If you're planning on doing 1gal batches at a time, you'll probably want to get a mold that is 4" or smaller, assuming you intend to make hard or semi-hard cheeses. I made an 8 gal parmesan, and it only came out 3" tall in my 8" mold. 1 gal would probably just make a 8" pancake (that would dry out just about as quick).
And yes, you're right. A follower is the "top" of a mold that slides down inside the mold to press the cheese. Here's a picture of a mold with its follower

[umgowa]

The mold isn't really problematic, just the method of using it might have shortcomings or problematic points. The whole balancing act method never really appealed to me, so I got a press and I've never had a problem with a lopsided cheese. Then I realized the press I got wasn't the press I REALLY wanted. I'd say check out the boards for equipment and look for an off-the-wall press. It really isn't that complex, nor does it have to look good to function well.
If you're planning on doing 1gal batches at a time, you'll probably want to get a mold that is 4" or smaller, assuming you intend to make hard or semi-hard cheeses. I made an 8 gal parmesan, and it only came out 3" tall in my 8" mold. 1 gal would probably just make a 8" pancake (that would dry out just about as quick).
And yes, you're right. A follower is the "top" of a mold that slides down inside the mold to press the cheese. Here's a picture of a mold with its follower

Yeah, I think I'm capable of putting a weight on the follower of a tome press in a nice centered way so the weight is evenly distributed.  It doesn't sound too difficult.  You mention an "off-the-wall" press.  Could you tell me where I can go in this forum to see a picture of one?  Thanks.

[iratherfly]

Ooops umgowa, sorry for throwing you further into confusion but just like MarkShelton and I mentioned in previous posts - do a bit of research so that you know what capacity mold you are buying and what's out there beyond those 3-4 stores everyone buys at.

Don't worry about buying too big/small; you won't waste a penny. Trust me, you will eventually end up using them all. I have about 25 of these (only because I am an apartment dweller and don't have space for more) and so far none of these (from the 2.7" Crottin to the 7.5" Tomme) has been left unused...

Do not get overwhelmed or hold back just due to equipment selection! Expect your first cheeses to be a trial and error while you experiment, practice and learn how to hold temperatures or how your stirring, cooking, cutting, ladling and pressing techniques affect your final results. You will naturally figure out everything you need very quickly.

For a 1-2 Gallon batches you would need a 5"-6" mold that is approx 4"-5" high.
As long as you get one that is straight cylindrical in shape, it will be easy to find a good follower: You can sew and file a thick cutting board or lumbar to the right diameter, or just find a jar, lid, mug, measuring cup, ramekin, flat-bottom Tupperware/bowl/plate/liquor bottle etc. - anything that is flat on the bottom, can carry weight on top and is food-safe/sanitizable. (Wood has natural resistance to bacteria, just make sure it is untreated and clean. It must also be free of any previous food or workshop residue. Bamboo is strong and very neutral, but Cedar for example can leave strong aroma on the cheese so choose carefully). Hope this helps you move forward!

[umgowa]

Ooops umgowa, sorry for throwing you further into confusion but just like MarkShelton and I mentioned in previous posts - do a bit of research so that you know what capacity mold you are buying and what's out there beyond those 3-4 stores everyone buys at.

Don't worry about buying too big/small; you won't waste a penny. Trust me, you will eventually end up using them all. I have about 25 of these (only because I am an apartment dweller and don't have space for more) and so far none of these (from the 2.7" Crottin to the 7.5" Tomme) has been left unused...

Do not get overwhelmed or hold back just due to equipment selection! Expect your first cheeses to be a trial and error while you experiment, practice and learn how to hold temperatures or how your stirring, cooking, cutting, ladling and pressing techniques affect your final results. You will naturally figure out everything you need very quickly.

For a 1-2 Gallon batches you would need a 5"-6" mold that is approx 4"-5" high.
As long as you get one that is straight cylindrical in shape, it will be easy to find a good follower: You can sew and file a thick cutting board or lumbar to the right diameter, or just find a jar, lid, mug, measuring cup, ramekin, flat-bottom Tupperware/bowl/plate/liquor bottle etc. - anything that is flat on the bottom, can carry weight on top and is food-safe/sanitizable. (Wood has natural resistance to bacteria, just make sure it is untreated and clean. It must also be free of any previous food or workshop residue. Bamboo is strong and very neutral, but Cedar for example can leave strong aroma on the cheese so choose carefully). Hope this helps you move forward!

Thanks, Ira, it helps a lot.  I know where I can get hold of a good PVC cylinder, and your suggestions about fabricating a follower are great . . . . That leaves me wondering about the bottom of the cylinder.  Get a round piece pf plexiglass and glue it? 

[iratherfly]

Funny, no one called me Ira before, it's I-Rather-Fly actually...
DO NOT use PVC. Polyvinyl Chloride is NOT food safe, in fact it is proven to cause cancer.  You can use plastic pipes or get a commercial food-grade plastic pipe or tub in a restaurant supply store and it will be inexpensive. Pipes are only good if you are doing a cheese that uses open-bottom hoops like Camembert or Brie. You would place the hoops over a thin net and gently ladle curds to it. No press as it will all come out the bottom... Get a proper plastic mold if you can. Where in the country/world are you? Perhaps I can find a good link for you.

P.S - no need to quote each message, this board shows them all on the same page

[Missy Greene]

I don't have a press yet  and have been using weights or 50lb boxes of clay...all seem to fall over and I have the uneven cheese problem..a few friends of mine who also have cows or goats have purchased a nice press from Hoegger Supply. It looks similar to the one that Ricki Carroll sells but this is way less expensive and looks  really nicely made. YOu can also get
a nice little gadget that measures the psi for $50 or so.  I think I am leaning(no pun intended) towred this one. Check it out.
Missy

[MarkShelton]

@Missy - the press looks pretty nice, and you won't be held back by the capacity of a spring (it looks like it just screws down) but I'm not sure how the pressure scale works. I would be cautious of it, because I'm not sure its actually measuring the psi if you are using different sized molds, or what mold it is intended for.

@umgowa - There is a lot of debate over PVC on the forum. Some say it's safe, some say it seems safe, some say it might not be safe, some say it's definitely not safe. Everyone has their own justification. Personally, I'm not sure if it is COMPLETELY safe or not, so I err on the side of caution and use a food grade plastic or stainless mold. That way, its not nagging in my mind that something may or may not have leeched out into my cheese.
Also, molds do not necessarily need a bottom, so it isn't necessary to glue something to the bottom to close it up. Many are sold as just hoops. The press that Missy is talking about looks to have simple hoops and uses the base of the press as the bottom of the mold. I would worry about glue as much as PVC.

[umgowa]

Wow!!  I continue to learn.  OK you've both turned me off PVC.  I would ask Missie this:  How is the pressure applied to the molds/presses I saw on your recommended Hoegger Supply web site?  I assume you're talking about the set of 2 . . . . 6" and 4" mold/presses for $42.00.  Do you use weights to apply the pressure?   or (as Mark suggested) do you screw the followers down?   And if the latter is true, how do you ever know how much weight you are applying?  I really appreciate your feedback.

[umgowa]

For a 1-2 Gallon batches you would need a 5"-6" mold that is approx 4"-5" high.

Iratherfly:  Thanks for the input.  when you say I need a 5" tl 6" mold above, are you referring to the diameter of the opening?

[iratherfly]

Yes, 5"-6" diameter, 4"-5" tall. Sorry for not making it clear.
An easy trick to get it right would be to calculate approximate yield. Most semi soft cheeses are 10%-12% yield from your milk. Take 10%-12% of 1 Gallon of water about 13 Fl. Oz.) pour it into a Tupperware container or glass bowl and see how much volume it takes. This will give you an good idea of the size of the final cheese 1 gallon would produce.
.
By the way, regarding PVC, my theory is simple: "If it's merely questionable than don't use it." Know what I mean?

I remember a story a few years ago when French authorities banned Barbie dolls from France because they contained Polyvinyl Chloride(PVC) and kids would often put them in their mouth. Mattel Corp had to go back to the drawing board on that one and came up with a safe Barbie.

[MarkShelton]

Sorry I didn't get back to you on the off the wall press pictures.
Here is a picture of Wayne's off-the-wall press.
Here is a picture of a similar press made by Baby Chee. It's the same concept, just not attached to a wall.
Or here's a more elegant press. Still the same type.
I've never built one, though it seems easy enough. If you do plan on making one, I'd confer with those members as how to use it, how much weight, etc. If you're not strong in the engineering aspect (as I am definitely not) you can buy plans for an off-the-wall press at different cheesemaking supply sites. Here is one from the New England Cheesemaking Supply Co if you don't mind paying for plans.