Cheese Pressing: How Long Should You Press?

Pressing cheese is an essential step in the cheese-making process, especially for semi-hard and hard cheeses. It involves using a cheese press to expel excess whey and help form the curds into the desired shape. The amount of pressure applied to the curds determines the texture and dryness of the cheese. Pressing also plays a role in the aging process of the cheese.

The pressing process typically starts with lighter weights applied for shorter durations, gradually increasing to heavier weights towards the end, with the weight left on for longer periods of up to 12 hours. This gradual increase in pressure prevents the soft curds from being pushed out of the mold and ensures proper drainage of whey.

While pressing, it is crucial to regularly turn the cheese to distribute the remaining whey evenly and achieve a consistent texture. Additionally, the cheese mold should be lined with cheesecloth to wick away moisture and facilitate proper drainage.

Cheese presses come in various styles, and some people even choose to make their own at home. Overall, pressing is a critical step in cheese-making, shaping the cheese, influencing its texture, and contributing to the aging process.

How to use a cheese press

Pressing your cheese is an important part of shaping it and creating its texture, as well as the aging process. Soft cheeses need little to no pressing, but hard cheeses must be pressed.

• Clean the press with warm water before using. You can use cheesecloth if you wish, but it is not necessary.
• Sanitize with a little bleach or any other non-scented sanitizer and re-rinse with warm water.
• Do not put the hoop(s) in hot water above 140 degrees F (60 degrees Celsius) as this temperature is too hot for this material. Do not steam clean or put the PVC into the dishwasher.
• Center the hoop in the middle of the base plate. Place all the curds into the hoop, spreading them out evenly.
• After placing the small washer inside the center hole in the follower, place the follower on top of the curds and press down gently, then firmly to even out the curds.
• Place the spring into the center hole in the follower. This will keep the spring in place and protect the follower from wear.
• Turn the handle counter-clockwise a few turns and place the support arm onto the side posts. Tighten the wing nuts.
• Turn the handle to take up any slack between the top of the spring and the large washer. Now you can begin to tighten the press to a specific pressure.
• Because you will be counting turns, take up this slack before you tighten to know exactly how much pressure you are applying to the cheese.
• Do not tighten the center screw too much at first, as this will trap whey inside the cheese. Use minimal pressure in the first 2-4 hours so that whey can be expelled from the curd without trapping it.
• Begin by turning the screw 2 complete turns. This is approximately 10-15 lbs. Let the cheese sit at this pressure for a couple of hours.
• After that, turn the screw 1 additional complete turn. This is approximately 25 lbs. Let it sit for another hour or two.
• Count the total turns you have made. For a hard cheese, you will want to make 5 complete turns to achieve approximately 50 lbs.
• Press the cheese from the other side. Simply take the cheese out of the hoop and place it back into the hoop with the opposite end now being pressed.
• If the cheese still looks tilted or uneven, this is due to uneven curd distribution before pressing. Trim the higher side of the cheese off and redistribute those curds back on top. Then place the cheese back into the hoop and begin pressing again.
• Take notes of your curd/whey temperature, the amount of time stirring the curds, and the size of the finished curds. This will help with producing cheeses with a consistent degree of hardness.

Some additional tips:

• Pressing at lighter weights to begin with prevents soft curds from being pushed out of any gaps in the mold or press.
• During the pressing, regularly unwrap, redress, and turn your cheese. This helps distribute the remaining whey evenly throughout the body of your cheese.
• Set the press in a tray or have a drip tray system to catch the expelled whey.
• If you are increasing the size of the cheese, you may need to increase the pressing weights as weight (or pressure) is relative to the surface and density of the cheese.

How long to press cheese

Pressing your cheese is an important step in shaping it and creating its texture. It is also part of the aging process. The amount of time you press your cheese depends on the type of cheese you are making. Soft cheeses, for example, need little to no pressing, or have minimal light weight applied to form the cheese. They are pressed under their own weight.

Hard cheeses, on the other hand, must be pressed. You need to apply enough weight to knit the curds, expel extra whey, and create the shape of your final product. The weight applied differs at particular points in the pressing process. Start with a lighter weight for shorter periods, and then increase to a heavier weight towards the end of the pressing process, leaving it on for longer (up to 12 hours).

When pressing, you will need to regularly unwrap, redress, and turn your cheese. This is to distribute the remaining whey evenly throughout the body of your cheese, ensuring that it isn't plagued by mismatched dry and moist spots. It also prevents the cheesecloth from being pulled into and moulded into the cheese.

The length of time you press your cheese also depends on the size of your cheese. If you are making a larger cheese, you should increase the weight proportionately. However, if you are keeping the height-to-width ratio the same, the important factor is the surface area. Keep the press weight proportionate to the change in surface area.

As a general rule for pressing, apply pressure until droplets of clear whey form in the openings of the cheese mould and drip onto your runoff plate. Do not apply too much pressure, or the draining whey will be milky, which means butterfat is being squeezed out. As the draining slows, add more pressure. Keep adjusting the weight to get a fully consolidated cheese.

How to make your own cheese press

A cheese press is a must for creating hard cheese. Without one, it's almost impossible to make anything other than soft cheese. A cheese press allows the use of weights to press out more whey than draining alone, and it's that added pressure that creates hard cheese.

Purchasing a cheese press can cost hundreds of dollars, but making one at home can be free or low-cost, depending on what you have on hand. Here's how to make your own.

Materials

• 1 piece of wood- 3/4" x 7 1/2" x 5 1/4"
• 2 pieces of wood- 3/4" x 7 1/2" x 1 3/8"
• 2 pieces of wood- 2" x 5" x 5"
• 2 pieces all-thread rod at least 13" tall (depends on the springs) x 3/8" dia
• Assorted 3/8" dia. hardware: 2 wingnuts, 4 nuts, 6 washers, 2 lock washers
• 2 springs w/ 50-lb compression strength approx. 3 1/2" tall x 7/8" dia
• (more about this in the next section)
• 4 screw-in feet
• 1 index card or piece of card stock
• 1 small wood screw
• 1 plastic pitcher
• 1 5" x 5" piece from a plastic cutting board
• Some scrap wood pieces
• Mineral oil (make sure it is unscented)

Tools

• Saws (a table saw, jigsaw, and a handsaw are recommended)
• Drill and bits
• Sandpaper
• Ruler
• Small square
• Pencil and a pen
• Bathroom scale or any scale that will read up to 50 lbs

Step 1: The Frame

Cut your wood to size, creating:

• 1 x 7 1/2" x 5 1/4" piece for the base
• 2 x 7 1/2" x 1 3/8" pieces for the bars

Drill holes through all three boards, 1/2" in from the ends and centered on the width. They will be 6 1/2" apart on their centers. Make the holes wide enough to allow the threaded rod to slide freely through them. Sand the wood pieces and rub in some mineral oil to finish them. Do not use any solvent-based finishes. Anything that comes into contact with the cheese needs to be food-grade.

The press needs to be elevated to allow for good drainage when it is being used. Screw-on feet are recommended, as anything with an adhesive may not hold. Drill four holes in the base's corners and attach the feet. The feet need to be tall enough to keep the nuts holding the rods on under the base from hitting the counter.

Assemble the rods on either side of the base. The hardware should be assembled in the following order, from the bottom up: nut, washer, base, washer, lock washer, nut. Tighten the two nuts towards each other. The rods should now be firmly in place, with the bars able to travel freely up and down the rods.

Step 2: The Mold

You can buy cheese molds in a variety of sizes, but making your own is more fun! You'll need a cylinder that is between 4"-5" in diameter and at least 6" tall. A plastic pitcher works well for this.

Take your cylinder and measure down 6" from the top. Cut the cylinder at this line and remove any handles. Smooth the cut edge with sandpaper or gently scrape it smooth with a piece of metal.

Place the cylinder with the cut edge facing up. Take a pencil and divide the circle into 16 sections. First, divide it into quarters, then divide each quarter in half, and finally, divide each eighth in half. Use a small square and draw vertical lines down the cylinder from each division mark, so you have 16 equidistant lines.

Use a ruler and place horizontal cross marks on every other line. Space them an inch apart, starting at the bottom and going up. Then, do the same thing on the unmarked lines, but start 1/2" from the bottom. You should end up with a staggered grid.

Drill 5/16" holes through the wall of the cylinder at the cross marks. Pick off any sharp bits.

Step 3: Set the Scale

The springs you use need to be strong enough to exert at least 50 lbs of pressure before they are fully compressed. Picking the right spring can be tricky, as many springs don't have a rating. You will likely need to visit a few stores to find suitable springs.

You will need to test the springs and make a scale to know how much pressure is being exerted as you tighten the wingnuts. Take three scrap pieces of wood and create a mock-up similar to the press but wider to accommodate a scale. A bathroom scale will work for this.

Start with the springs uncompressed and measure the distance between the bottom of the top bar and the top of the bottom bar. Write this measurement down. Tighten the wing nuts in 5-lb increments, writing down the distance between the bars each time until you reach 50 lbs. Your springs should not be fully compressed before you get to 50 lbs. If they are, you need stiffer springs.

Disassemble the mock-up and put the press back together. Cut a strip of card stock long enough that when attached to the top bar, it hangs down just below the bottom bar when the springs are uncompressed. Attach it to the top bar with a small wood screw. Mark the top edge of the bottom bar on the scale as zero pounds of pressure. Measure and mark the scale in 5-lb increments, using the measurements from your table.

Step 4: The Followers

The last parts to make are the top plate and the followers, which transfer the pressure generated by the springs to the cheese.

Take the 5"x5"

How to press cheese without a press

While a cheese press is an essential item in a cheesemaker's toolbox, it is possible to press cheese without one. Here are some methods and tips for pressing cheese at home without a cheese press:

Use a DIY Press

You can create your own press at home using various household items. For example:

• A homemade press using water-filled bottles as weights, also known as a Dutch press.
• A press made from a leftover piece of PVC water pipe, a nylon mesh paint strainer, and wing nuts to apply pressure.
• A press constructed from a tapered jug with the top and bottom cut off and numerous holes drilled into it, along with wing nuts to apply pressure.
• Two square cheese baskets, typically used for pressing feta, with a 2-litre milk carton filled with water as the weight.

Alternative Methods

If you don't want to build your own press, there are alternative methods to pressing cheese:

• Place your curds in cheesecloth, twist it into a ball, and set it in a colander with a jug of water on top to weigh it down.
• Use a simple tome mold and lid as a DIY press. The lid acts as a follower, and you can put weights on the rings to press down on the lid and cheese.

General Tips

Keep these tips in mind when pressing cheese without a press:

• Start with light weights and increase them over time.
• Regularly unwrap, redress, and turn your cheese during the pressing process to prevent the cheesecloth from getting pulled into the cheese.
• Set your press over a tray or have a drip tray system to catch the expelled whey.
• If increasing the size of your cheese, you may need to increase the pressing weights as weight or pressure is relative to the surface and density of the cheese.

How to prepare cheese for pressing

Preparing cheese for pressing is a delicate process that requires patience and precision. Here are the steps to properly prepare your cheese for pressing:

Step 1: Curd Preparation

Before you begin pressing, it is crucial to ensure that your curds are ready. For hard cheeses, the curds should be well-drained and somewhat firm to prevent trapped moisture from ruining your cheese. If you are making a semi-hard cheese, the curds should be slightly soft but not weeping whey. Additionally, the temperature of the curds and whey, the size of the curds, and the milling (size) of the final curd before pressing will impact the dryness and hardness of your final cheese.

Step 2: Sanitize and Assemble Your Cheese Press

It is important to sanitize your cheese press before use. Clean the press with warm water, then sanitize it with a small amount of bleach or a non-scented sanitizer, and finally, rinse it again with warm water. Avoid putting the hoop(s) in hot water above 140°F (60°C) as this temperature is too high for the material. Do not put the PVC parts in the dishwasher or steam clean them. Assemble the cheese press according to the manufacturer's instructions.

Step 3: Place the Curds in the Hoop

Center the hoop (plastic tube) in the middle of the base plate of your cheese press. Gently place all the curds into the hoop, spreading them out evenly. This step is crucial for even pressing and to prevent your cheese from tilting or becoming uneven.

Step 4: Apply Initial Pressure

Place the follower on top of the curds and press down gently, then more firmly to even out the curds. If using a spring, ensure that any slack is taken up between the spring and the washer before turning. Apply minimal pressure in the first 2-4 hours to allow for easy expulsion of whey from the curds. For the initial pressing, turn the screw two complete turns, which should be approximately 10-15 lbs. of pressure.

Step 5: Flip and Apply More Pressure

After the initial pressing, remove the curds from the mold and flip them. Remold the curds with the cheesecloth lining and place them back into the hoop. Apply more pressure by turning the screw an additional complete turn, which should be approximately 25 lbs. of pressure. Let the cheese sit for another hour or two.

Step 6: Press from the Other Side

After pressing from one side, remove the cheese from the hoop and place it back in with the opposite end now being pressed. This helps ensure even pressing and consolidation of the cheese.

Step 7: Adjust Pressure as Needed

Continue to adjust the pressure according to your recipe and the desired hardness of your cheese. For a harder cheese, you may need to make 5 complete turns to achieve approximately 50 lbs. of pressure. Remember to count your turns so that you know exactly how much pressure you are applying.

Step 8: Monitor and Adjust as Needed

During the pressing process, regularly unwrap, redress, and turn your cheese. This will help distribute the remaining whey evenly throughout the cheese and prevent uneven surfaces, shapes, and textures. Additionally, make sure to use a drip tray to catch the expelled whey.

By following these steps, you will be well on your way to preparing your cheese for pressing and, ultimately, creating delicious, well-pressed cheese!

Frequently asked questions