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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => STANDARD METHODS - Making Cheese, Everything Except Coagulation => Topic started by: tnbquilt on February 22, 2011, 08:21:20 PM

Title: Cheese Making Recipe - Scaling?
Post by: tnbquilt on February 22, 2011, 08:21:20 PM
I want to double a cheese recipe. I want to know if you have to change the pressing time, or pressing weight if you are making a larger version.
Title: Re: Cheese Making Recipe - Scaling?
Post by: Cheese Head on February 22, 2011, 11:18:02 PM
Several lengthy discussions (arguments) in the forum on this topic, recommend read through several of the threads in the STANDARD METHODS - Forming Cheese Board.

Also, if you search on key word Scaling, you'll get several threads on scaling recipes for culture, rennet, salt etc.
Title: Re: Cheese Making Recipe - Scaling?
Post by: zenith1 on February 22, 2011, 11:25:34 PM
tnbquilt-John is correct, lots of information in the spots that he lists. The short answer is the pressing time would remain the same, the weight that you would use would also remain the same AS LONG AS you are using the same mould. If the diameter of the mould you are using is going to be bigger, then you are going to have to add weight. You are looking to retain the same PSI when you are pressing regardless of the mould used. Also try searching the method for calculating this.
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