Description
This is our new cheese press. It consists of top and bottom plates, pillars as guides, a spacer and a strap with ratchet. The top and bottom plates and four pillars are made from PVC and so are very easy to keep clean. The top plate is the one with the holes drilled all the way through while the bottom plate has the blind holes. The spacer, made from high density PVC, is required to put some distance between your top plate and follower to allow you to press different amounts of curd. All of our moulds fit this press, i.e. 800g, 1.8kg and 2.8 kg moulds. Note that the press does note come with the mould pictured. The size you require can be purchased as a separate item.
The are three ways of achieving a press. The top plate weighs 670 g so is sufficient weight in itself for a light press suiting for example a farmhouse cheese. The top plate is a generous size measuring 22cm x 22cm so free weights can be placed on it to apply more pressure. The pillars keep the top plate stable so no tumbling weights or uneven cheeses. Further pressure can be achieved by tensioning the ratchet strap around the top and bottom plates. This strap can also be used to hold free weights in place too allowing you to achieve a very firm pressure if you wish. The ratchet mechanism is made from high quality stainless steel and the strap from polypropylene so they can stand up the the acidic conditions of cheesemaking.
To assemble the press put the 4 pillars in the blind holes of the bottom plate, sit your mould with curds on the bottom plate then your follower, then the spacer and then insert the top plate over the four pillars. Apply further weight by adding free weights or tensioning the ratchet.
To capture the whey sit the press on tray or in a baking pan. The press is compact and easily disassembled for storage.
