Greetings all...
I've made lots of yogurt (and strained it - Greek style). Have made ricotta and chevre (mostly using recipes and guidance from fankhauser's cheese web site).
Now would like to expand into harder, aged cheeses and also look at a little more regimented recipe. Trying to develop a cheese press - will look at the info here - don't have weights lying around, so making a press with a spring system would be preferable...
Anyhoo - glad to be here!
T
To clarify - from Cincinnati, Ohio...
Excited to see some Kentucky resources here as well!
T
welcome to the site! If you have the ability to build one or the $$ to buy one, I'd suggest getting a Dutch style press.
Welcome, lots of nice folks here. I would also recommend a lever press, use water in gallon jugs for weights.
Thanks all!
I like the sturdy press and the website...
Any reason not to go with a lever style press (disadvantages?)...
T
Welcome Dr.Chile, have fun here!