As I'm starting to make some harder cheeses such as Cheddar and Romano, and have just bought a larger mould, I needed to modify my homemade press. I thought that a photo and some details might be of interest to someone because, while the use of pulleys is not new, it does not seem to be common.
The original configuration had a 2 to 1 tackle connected to a spring loaded, calibrated scale. The disadvantage of this was that the pressure constantly changed as the cheese compacted, so I removed the spring and the scale.
I also increased the tackle to 4:1 which, together with the mechanical advantage of the lever, allows me to apply some pretty substantial force. (I may even tackle a Cantal.)
The big advantage of this system is that it is very compact. The whole press is less than 40cm long. If it was a simple lever (Dutch) press it would be around 1.6m. I did consider a compound press but the pulley system in much simpler.
- Andrew
Nice pulley system
ac4u
I have a song running through my head sung by men down under cant figure out why,
something about a vegemite sandwich ???
Thanks H-K-J. Good song that, by Men at Work.
I'm thinking that I should have stitched up a sponsorship deal before I posted that photo.
LOL yur right men at work ;D
Wow! Andrew, my first thought was that one of us covertly acquired the other's press design :o. Your design and our (soon-to-be-available) PC-press share a lot in common as you can see in the picture. A cheese for your great design (and honest to God I didn't copy it; apparently they were separated at birth :D???
Thanks, John.
Not that I would have been offended if you had copied my design. Flattered more like.
As it is, I think we chalk it up to great minds.
It was an interesting coincidence Andrew. My lever arm is shorter than yours but I wanted to make sure it would fold up in the storage box. Added a way to counterweight the back so to allow higher dead weight. That said I personally don't use a "high" press weight and a 1 gal. jug of water provides 50 lb. pressure which is fine for me 90% of what I do. Plan to calibrate my jug so I can just keep adding water and know what the actual press weight is.