I figured I should post the pictures of my micro cheese system in the equipment section of the forum if I plan to keep updating them.
In case some didn't see my post in the introduction forum I have been building a micro cheese system that works as close as possible to the real deal.
I purchased the batch Pasteurizing vat and press table from Micro Dairy Designs. I made a couple modifications to that equipment and built a heated drain table myself.
Today is the first time trying out the drain table with some cheddar.
Wow! What a setup... :)
I got to try out the drain table for the first time yesterday and it worked great!
Here are a few more pictures.
Envy! ;)
Nice setup!! Drain table looks really good! All the best for making future great cheese!!
I'm green with envy over your new setup :(
Tough decision. Gibson Model O or a micro cheese setup. Hmmm.
Quote from: Duntov on October 24, 2016, 11:18:21 PM
Tough decision. Gibson Model O or a micro cheese setup. Hmmm.
I would have to say both!
I made a 17 minute video showing the equipment being used to make a batch of cheddar if anyone wants to check it out.
https://youtu.be/LRMZbFF_K1I
Great video. Thanks for sharing!
Where in Oregon do you live, maybe I can help you test your cheese... by eating it ^-^ Beautiful setup; a pipe-dream for me but I can enjoy it vicariously through you.
Quote from: DoctorCheese on January 19, 2017, 08:28:22 PM
Where in Oregon do you live, maybe I can help you test your cheese... by eating it ^-^ Beautiful setup; a pipe-dream for me but I can enjoy it vicariously through you.
I'm East of Roseburg. I'm guessing about 3 1/2 hours or so.
Do you know what the max weight and pressure the MDD press is rated for?
I know it is quite a bit with both weights on one arm. I will see if I can test the maximum.
Quote from: WovenMeadows on January 24, 2017, 06:43:51 PM
Do you know what the max weight and pressure the MDD press is rated for?
I contacted Micro Dairy Designs and this is the response I got from them.
Eric,
Sorry for the slow response. I was out of the shop yesterday. Unfortunately we have never put together a max pressure table for the cheese table. Mainly because we maxed out and broke a 400lb scale when we were conducting a few tests. Needless to say you can create a lot of pressure but it would be mostly trial and error to figure out what works best for your application. I'm sorry I can't be more helpful than that at this time. If we ever find a suitable test method and develop a chart I will be sure to pass that on to you.
Thanks
Brian Oberholzer
MicroDairy Designs LLC
717-328-3373