I've got the Capri Artisan Cheese press.
http://www.ableoaksdairygoats.com/press.html (http://www.ableoaksdairygoats.com/press.html)
I get a good shape with the 4" form but when I use the 6" I invariably end up with a lopsided cheese after the final long (6-12 hour) pressing.
I'm guessing my mould isn't centered and thus the spring pushes the (1/2" thick) follower askew. The mould is just "eyeballed" for centering. Would a thicker follower help?
I've updated this post with a picture showing how far off the "all thread" is; I think this might be why the cheeses are lopsided.
Micah,
I had a similar problem and found that if I center the spring exactly in the center of the all thread and make try to keep it perfectly straight up and down then it helps solve that problem. n fact, it is almost perfect. The problem was that I could not see the spring below the washer so I cut a piece of lexan and made a wide washer out of it. The now transparent washer really helps me adjust the spring once it is compressed. Also, I find that a small bit of vegetable oil on the lexan helps it not bind as much in compression. Lastly, a bushing that fits snugly inside the spring helps a lot. I will attach a photo below.
Sorry, Forgot the pics.
The follower I have has a recess for the spring to be placed in but doesn't help much if the form is off center. I've contacted the manufacturer and I think they are sending a new "press bar" with a properly aligned hole.
I'm going to see if I can center the form on the base and trace the proper position for the form.
Micah
The problem is the design is such that a very narrow rod controls the pressure over a much larger plate and this allows the pressure to go off kilter. If the pressure where applied over a larger area it would work better.
I had a a similar device manys years ago and it worked much better with a 1 inch thick bolt but would still rise from one edge to the other somewhat.
Quote from: DeejayDebi on December 01, 2009, 02:25:25 AM
The problem is the design is such that a very narrow rod controls the pressure over a much larger plate and this allows the pressure to go off kilter. If the pressure where applied over a larger area it would work better.
I think you are correct. I may have a 1" length of all thread lying around that I could employ.
Thanks.
You welcome. I know how frustrating a loopsided cheese can be when all else looks so good.