I am using a home made mold for my cheeses right now. I am looking to buy some real ones.
There are too many choices. I am using 4-5 gallons of milk and making let's say Havarti. Should I use a mold with or with out a bottom? The one I like is 8x8x6 with a bottom but will that make a difference in the way it drains, my home made one does not have a bottom?
Hi Steffb503
I am by no means an expert compared to some of the others on this forum, but for a Havarti, I usually press with minimal weight, and do stack my moulds that have bottoms. I actually use my Gouda moulds. But let's hear from some of the experts before committing to purchase. Since you are in NY as well, would you know anyone who may be selling Nubian goats in milk the next couple of months, Thanks, George.
That size looks about right for 4-5 US gallon batches.
I second george13, molds with bottoms are no problem, assuming it has holes to drain whey through.
Personally, while they are more expensive, and there are some thumbs down posts on Kadova, I love my Kadova brand Gouda (also a washed curd cheese like Havarti) shaped molds as built in mesh net in mold and follower really help in expelling whey and forming a tight dehydrated rind. I have two 7" diameter ones for 8-9 US gallon batches.
http://www.lynnhavennubians.com/ (http://www.lynnhavennubians.com/)
They might have some goats here.