Best place to buy Kadova molds

[ConnieG]

It looks to me as if this mold http://www.thecheesemouldshop.com/en/kadova-baby-gouda-1-kg-cheese-mould-for-making-1-k.html comes with all four parts and is of a size that is good for household use. 

There is an overwhelming amount to choose from.

[clherestian]

I have been looking at the Kardova molds for quite some time. My problem is  that I can't figure out how the mold size corresponds to milk volume. If someone familiar withe the Kardova molds could list a few molds and how much milk they use, it would be massively helpful. For instance, I usually make 2 or 5 gallon batches, but I have no idea which molds to buy. Is there a single mold that works for a two pound cheese (2 gallons of milk) and a five pound cheese 95 gallons of milk)? How about if I wanted to make two cheeses from two gallons of milk? Sorry to be a pain about it.

[Mondequay]

Actually, clherestian, the pain for me has been trying to figure it out! I make 1, 2 and 4 gallon cheeses and need the same help that you do. I'm sure our smart friends here can give us guidance.
Christine

[Brentsbox]

I have been looking at the Kardova molds for quite some time. My problem is  that I can't figure out how the mold size corresponds to milk volume. If someone familiar withe the Kardova molds could list a few molds and how much milk they use, it would be massively helpful. For instance, I usually make 2 or 5 gallon batches, but I have no idea which molds to buy. Is there a single mold that works for a two pound cheese (2 gallons of milk) and a five pound cheese 95 gallons of milk)? How about if I wanted to make two cheeses from two gallons of milk? Sorry to be a pain about it.

I think boofer said it good when he said this:

"Good question. I'm looking at the 1.5/2kg Gouda mould and it shows:
"The mould has internally a diameter of 180 mm and a radius of 30 mm.

With this mould a cheese can be made of approx. 1400-2200 gr, depending on the quantity of curd you fill the mould with. "

How does that work? Do we even need to worry about dimensions when what is really important in the grand scheme of things is to consider the volume of curds we want to deal with? In my case, 1400-2200 grams. That is important to me if I am making a cheese with 4 gallons of milk. 1kg = 2.2lbs."

I had to do some figuring but that helped me a lot.  Hope it helps you.

[Sailor Con Queso]

The "appropriate" mold is very subjective. Depends on the type of cheese and type of milk that you are using. But it all comes down to yield. I use both a raw and a non-homogenized milk. The raw has a higher fat content, around 4%, and gives a higher yield. With Stiltons and other blues, I get about a 14% yield. Hard cheeses I'm averaging about 11%. Most milks will give 9-10%. Again, depends on the cheese. So what does that mean?

Let's use a 4 gallon make as an example.

Milk weighs 8.6 pounds per gallon. So 4 gallons x 8.6 = 34.4 pounds of milk. A 10% yield would be 3.44 pounds of finished cheese.

Since the molds are generally in kg we have to do a little more math. Rounding off, 1 pound = .45 kg.
So that 3.44 pound cheese x .45 kg/pound = 1.55 kg. NOTE - this is still assuming a 10% yield. You will very likely get a little less.

Now you can look at all the molds and pick the ones that best fit your situation. For example, you "could" use a 1.5 to 2.0 kg Kadova Gouda, but just barely. If your yield is slightly less than 1.5 kg, there is a very high risk that the cheese will not press properly. Even if it fits, the lower yield will produce a finished cheese that is flat and unappealing. So I would never use that mold for a 4 gallon make. I would either find another mold or step up to a 5 gallon make.

Test Question - with a 10% yield, how many pounds and kg of cheese will a 5 gallon make produce?

[KosherBaker]

Thank you Stephan your post was very very helpful. BTW I do not know whether the Camamber mold is in fact too thin. This was more of question, I guess to people in the know.

Sailor great formula breakdown. Also my understanding is that skim milk weighs more than the full fat milk. Please correct me if I'm wrong.

The answer is 1.935kgs? 

[Mondequay]

Thanks, Sailor; you are the math hero! Using 5 gallons of milk I need a mold to fit 1.935kg which is more in line with the 1.5 - 2.0 kg Kadova mold.

My pot is 22 qts but I hesitate to use more than 4.5 gal milk because the handles are rivoted and I believe it was a photo of yours I saw where the milk was leaking at that connection point. Maybe I should test mine with water and see what happens.

[ConnieG]

Test Question - with a 10% yield, how many pounds and kg of cheese will a 5 gallon make produce?

If there are math tests involved, I'm so outta here

[susanky]

I haven't used these molds but hope to soon!  This seems like a good a time as any to get started.  But like the others I know nothing about them and will also be making small (1 to 4 or 5 gallon) batches.  The 1kg seems reasonable.  Then do I need the 'mold net' to go with it?  Why so many small sizes (300, 350, 400)?  Do you use multiple per batch to make smaller cheeses?  Thanks to the organizers!  We appreciate your efforts!
Susan

[Boofer]

Also my understanding is that skim milk weighs more than the full fat milk. Please correct me if I'm wrong.

The answer is 1.935lbs? 

I don't see how non-fat milk(skim) could weigh more than whole milk. It's visibly thinner liquid. Jury?

I think you mean 1.935kg. 

-Boofer-

[wharris]

Whole Milk weighs 8.6 lbs
Skim milk weighs 8.63lbs.

Since the fat, or cream rises to the the top of milk, that means the fat is less dense, and therefore less heavy.  Skim milk has less of the lighter fat, and therefore has more of the heavier liquid portion of milk.

5 gallons of whole milk therefore weighs 43lbs.
A 10% yield would therefore weigh 4.3lbs or 1.95kg

[Boofer]

Wow, you're right. I've been educated.

For those others looking for more detail, click this: Milk Density

-Boofer-

[DeejayDebi]

I haven't used these molds but hope to soon!  This seems like a good a time as any to get started.  But like the others I know nothing about them and will also be making small (1 to 4 or 5 gallon) batches.  The 1kg seems reasonable.  Then do I need the 'mold net' to go with it?  Why so many small sizes (300, 350, 400)?  Do you use multiple per batch to make smaller cheeses?  Thanks to the organizers!  We appreciate your efforts!
Susan

450 g molds hold about 1 lbs of cheese, 1 kg molds are about 2 to 2.5 lbs, 2 kg molds are about 3 -3.5 lbs of cheese.  That's the biggest I have right now so beyond that I don't know. The 450gram molds make great little gift cheeses but are awful when it come to a natural rind - they dry out to fast so wax or vacuum seal.  I have 6 of those and 2 of each of the others. I normally make 7 gallon batches.

[clherestian]

450 g molds hold about 1 lbs of cheese, 1 kg molds are about 2 to 2.5 lbs, 2 kg molds are about 3 -3.5 lbs of cheese.  That's the biggest I have right now so beyond that I don't know. The 450gram molds make great little gift cheeses but are awful when it come to a natural rind - they dry out to fast so wax or vacuum seal.  I have 6 of those and 2 of each of the others. I normally make 7 gallon batches.

Debby - So on the site LinuxBoy mentioned, you are using the 450 gram and 1 kilogram molds under the "Baby Gouda" section?

[DeejayDebi]

I am using 450gram, 1 kg, and 1.5 to 2 kg Baby Gouda molds and 1.5 kg edam molds. Also have the 2 kg Manchego mold - love them all.