Hi to all! I recently got a mad millie cheese making kit and already made a few pressed cheeses (cheddar, havarti, caerphilly) in small batches (6L milk at a time).
I've been thinking of making bigger cheeses by doing 12-18L, do I need to change the pressure exerted by the press at all, or just follow recipe as is and scale up quantities?
Hi dimitrishuk,
It's usually about pounds per square inch, so that if you increase the diameter of your mold/wheel, and want to keep the same press you've been getting on your other cheese(s) of smaller diameter, you'll need to up your pressing weight. Just as a for instance, I'm doing a tomme with very little pressing weight - an 8" mold diameter, and a 4 lbs weight, for 0.08 lbs psi. For Beauforts I've made, it's been a heck of a lot higher.
It also depends on the cheese you are making I am sure if you search online you will be able to find the pressure needed for that cheese you want to make, but yes the bigger the mould the more pressure needed.