Has anyone used these molds , what are the screens for , do they eliminate the use of cheese cloth ?
https://cheeseforum.org/articles/wiki-pressing-cheeses/two-1-5-2-kg-final-cheese-weight-kadova-brand-gouda-shaped-pressing-molds-with-formed-mesh-nets-and-mesh-lined-followers-cheeseforum-org/ (https://cheeseforum.org/articles/wiki-pressing-cheeses/two-1-5-2-kg-final-cheese-weight-kadova-brand-gouda-shaped-pressing-molds-with-formed-mesh-nets-and-mesh-lined-followers-cheeseforum-org/)
Thanks , Jim.
Quote from: jwalker on August 19, 2013, 02:34:28 PM
Has anyone used these molds , what are the screens for , do they eliminate the use of cheese cloth ?
They work very well normally. Yes, the screens do eliminate the need for cheesecloth.
If you are not on top of things, they can go horribly wrong (https://cheeseforum.org/forum/index.php/topic,4222.msg32421.html#msg32421). :o
This is also in The Family Album (https://cheeseforum.org/forum/index.php/topic,10888.0.html).
-Boofer-
Thanks Boofer , next question , where do I buy these ?
Thanks again , Jim.
I'd like to have some of those high dollar cheese molds but I spent all my money on a pH meter.... ::)
Quote from: Smurfmacaw on August 19, 2013, 09:18:40 PM
I'd like to have some of those high dollar cheese molds but I spent all my money on a pH meter.... ::)
:D
You need to continually flip the cheese until the pH drops enough that a skin forms on it and it doesn't seep thorugh the netting. If it does you can use a dull knife to scrape the curd that has gone through the net when de-hooping. This reduces/eliminates the torn cheese issue.
Quote from: FRANCOIS on August 20, 2013, 12:30:05 AM
You need to continually flip the cheese until the pH drops enough that a skin forms on it and it doesn't seep thorugh the netting. If it does you can use a dull knife to scrape the curd that has gone through the net when de-hooping. This reduces/eliminates the torn cheese issue.
Yeah, I discovered that. That error in cheesemaking was because of pressing
too heavily for
too long under
too warm whey before checking on it.
Experience is a great teacher. ;)
-Boofer-
Quote from: jwalker on August 19, 2013, 03:45:27 PM
next question , where do I buy these ?
You might try iratherfly's website (http://artisangeek.com/).
-Boofer-
Quote from: Boofer on August 20, 2013, 01:52:47 PM
Quote from: FRANCOIS on August 20, 2013, 12:30:05 AM
You need to continually flip the cheese until the pH drops enough that a skin forms on it and it doesn't seep thorugh the netting. If it does you can use a dull knife to scrape the curd that has gone through the net when de-hooping. This reduces/eliminates the torn cheese issue.
Yeah, I discovered that. That error in cheesemaking was because of pressing too heavily for too long under too warm whey before checking on it.
Experience is a great teacher. ;)
-Boofer-Quote from: jwalker on August 19, 2013, 03:45:27 PM
next question , where do I buy these ?
You might try iratherfly's website (http://artisangeek.com/).
-Boofer-
Actually Boofer I think you just cracked the code for me on the latest issues I've had with sticking! Have a cheese for that. (I'm also going to use sailor's spray). I already used acidified whey but I think the too hot, to hard and too long is the key. Looking back I never had a problem until I started pressing under whey and worked out a way to keep the heat up in search for a better knit. (I never had a problem with the knit but then I might overthink things once in a while)
How did you end up getting the cheese out of the screen in the Kadova's. I haven't really bothered with cheese cloth when I've had a problem since it's so cheap but sitting there meticulously cleaning the screen in a nice mold like that seems.......overly worky.
Second the vote for artisan geek (iratherfly/Yoav's site). Great customer service. Had a little glitch with my first order and he MORE than made it right. Everything else has been flawless. Keep in mind I think he has a lot more stuff than what's on the site so ask if you don't see something.
That's not entirely accurate. If a sufficient skin has formed on the cheese you can press it as hard and warm as you'd like. We use kadovas for swiss and press at 2bar once they have formed a skin...with no sticking.
How often do you flip?
With mesos, I flip every 30-40 minutes. With themos I flip every 20 minutes. On the 4th and final flip of the afternoon (usually about 4 PM), I place a circular "cap" of plyban between the top of the cheese and the netting. The plyban completely prevents sticking and I don't have to worry about a mess when I de-hoop the next morning. This little technique has made a HUGE difference for us.
In retrospect, after doing this commercially on a daily basis, I find that the acidified whey, etc is of little or no value.
Some styles of Kadova molds seem to have design flaws that increase the chance of sticking. If there is a gap between the netting and the body of the mold, there is a physical opportunity for the cheese to push through. If there is a good tight smooth fit with no gaps, then there is less problem.
Hard to say. After the presses are all filled we go back and start flipping. It's 60 wheels. Then we flip again. This is only at 1 bar. Then we wait 30 minutes, flip and increase to 2 bar. Flip one last time and dehoop.
Wow. What's your estimated time from hooping to dehooping? Sounds like around 2 hours or less.
Quote from: Smurfmacaw on August 20, 2013, 05:21:05 PM
How did you end up getting the cheese out of the screen in the Kadova's. I haven't really bothered with cheese cloth when I've had a problem since it's so cheap but sitting there meticulously cleaning the screen in a nice mold like that seems.......overly worky.
It took some effort over the sink with warm, running water and a dull butter knife to soften and scrape the cheese from the screens. There are two screens: the main mould screen and the follower screen. I have diligently worked to not repeat that same mistake. ;)
Thanks for the cheese.
Quote from: FRANCOIS on August 20, 2013, 07:25:30 PM
That's not entirely accurate. If a sufficient skin has formed on the cheese you can press it as hard and warm as you'd like. We use kadovas for swiss and press at 2bar once they have formed a skin...with no sticking.
I agree with that. Once the skin has formed, you should no longer be pressing under whey and the pressing power can be increased.
Quote from: Sailor Con Queso on August 20, 2013, 07:55:06 PM
On the 4th and final flip of the afternoon (usually about 4 PM), I place a circular "cap" of plyban between the top of the cheese and the netting. The plyban completely prevents sticking and I don't have to worry about a mess when I de-hoop the next morning. This little technique has made a HUGE difference for us.
And another tip that improves the final product goes into the
Process Folder. Along with
pressing in the pot and the
seed-warming mat ideas, this useful piece of information will help me fine-tune my technique. A cheese to you, Sailor.
-Boofer-
Most dehoops are under 3 hours. That sounds fast but realise we use casomatic towers, so there is intense pressures before we even get to hooping.