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Dave you've help us a ton too so don't short change yourself.

OK.
I'm sold.  I'm making the stirred curd cheddar.
I have a 6 inch mould.  It's actually a Jacuzzi spa skimmer basket with a 6 inch PVC cap as the pressing end.
What pressing schedule did you use on that stirred curd cheddar you made that cam out so well?

Thanks

Brian

Basket Skimmer, that's inventive.

I thought so too.  It came with a "kit".

I plan to press this cheese this way:
20lbs for 10 minutes, add weight to 30 lbs and press for another 15 minutes.
Remove, flip, redress and press at 40lbs for 2 hours
""                                         " 50lbs for 24 hours.

Sound about right or do you have a better suggestion?

thanks

Brian

If you're moving up in size you'll need to move up in pressure. In the other post where you asked where the chart is I posted it.

Thanks!!

I'm adding rennet in 5 minutes to this raw milk.  I will snap photos this time of the process.
And it's a 7 inch mold.

Brian