Using a bathroom scale to monitor weight applied for press

[bmckee561]

Has anyone ever tried this method?

Salute!   

[Sailor Con Queso]

You have to subtract the weight of the cheese and whey to get the pressing weight. As whey is expelled, that will change, so this is not very accurate.

[FarmerJd]

The bathroom scales are a good idea for measuring the weight applied but the threaded rod idea requires constant adjustment to keep the pressure right. Every second the whey is leaving the cheese, the pressure is decreasing. With free weight, gravity is constantly pulling the weight so there is no need to monitor.

[Cheese Head]

bm, I just use a free weights (final max pressing is ladder as stable & bucket of paint as pressing 2 cheeses) which I calibrated with bathroom scale.

If you want to go your style then you need a spring to partially maintain pressure, even though it will still need screwing down as whey is released.

[bmckee561]

What if I were to add a container under the press to catch the expelled whey.  Would not the total weight still be displayed?  I see the point in that as whey is expelled, the mass would decrease and the pressure exerted would diminish. 

I see now that this would not really serve the purpose of constant weight being applied.

Thanks for the input.

Salute!   

[bmckee561]

bm, I just use a free weights (final max pressing is ladder as stable & bucket of paint as pressing 2 cheeses) which I calibrated with bathroom scale.

I have actually built a press out of oak and allthread that I can place desired weight on to.  I was just thinking of alternative ways of using a press without the need for external wieghts.  Thanks for the advice John.

Salute! 

[susanky]

I am actually doing this right now with a cheddar that just went into the press.  It is sort of like a C-clamp.  So alot like what you suggest.  But what a pain!  I have to constantly stand over it and keep tightening it down to maintain the pressure. BUT..  Next week is my birthday.  My Dad and brother have been busily building and tweaking my dutch press.  Can't wait!!!  This will be the last cheese I have to babysit in this old press.  Glad to hear you decided to go this route.  You will be much happier.
Susan

[Spoons]

What if I were to add a container under the press to catch the expelled whey.  Would not the total weight still be displayed?  I see the point in that as whey is expelled, the mass would decrease and the pressure exerted would diminish. 

I see now that this would not really serve the purpose of constant weight being applied.

Thanks for the input.

Salute!   

That would be very accurate as long as you set the scale at 0 AFTER placing the curd, mould, whey drip plate, follower, etc...

[bmckee561]

What if I were to add a container under the press to catch the expelled whey.  Would not the total weight still be displayed?  I see the point in that as whey is expelled, the mass would decrease and the pressure exerted would diminish. 

I see now that this would not really serve the purpose of constant weight being applied.

Thanks for the input.

Salute!   

That would be very accurate as long as you set the scale at 0 AFTER placing the curd, mould, whey drip plate, follower, etc...

Yes indeed.  I believe most scales offer a "Tare" adjustment or re-calibration to "Zero".  I might just have to give this a shot with some test items to determine if it would acutally work.

Thanks for the feedback.

Salute!