Bushra Griffith
A cheese press is used to transform curds into a block of cheese. The press applies pressure to the curds, which releases whey, a by-product that is high in protein and can be used in soups, sauces, and baking. While some cheese presses do not feature a pressure gauge, others use springs and pressure gauge strips to indicate the amount of pressure applied. The pressure gauge may not always be accurate, but it can be used to determine how far to press down on the locks, which will lock into place at the desired pressure.
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What You'll Learn
Understanding the variables that determine whey release
Although some modern cheese presses have pressure gauges, these are not necessary for making cheese. The release of whey is a natural process that occurs when the cheese is ready. This release depends on several variables, and cheesemaking is considered more of an art than a science.
Firstly, the temperature at which the cheese was made and the temperature of the curd going into the press are important factors. The pH and type of cheese also play a role in whey release. The fat content of the curds and the final cheese moisture can lead to over or under pressing, which can affect whey release. Higher fat cheeses, for example, require less weight in the early pressing stages.
The configuration of the cheese is also significant. Depending on the type of cheese and whether it is pressed or not, draining time can vary from a few hours to 20 hours. In pressed cheese, the whey is expelled through a porous medium of varying porosity over time. The protein gel of the cheese acts as a sieve, delaying the diffusion of macromolecules.
Gravity plays a role in whey release, inducing a downward whey flow, and mechanical treatments such as cutting, stirring, or pressing can be implemented to accelerate whey expulsion. The presence of fat globules can slow down the draining process, as can homogenization of the full-fat cream.
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Interpreting the pressure gauge
The pressure gauge on a cheese press works in tandem with the springs to determine the proper pressing weight. The amount of pressure applied varies depending on the hardness of the cheese and when in the process the pressure is applied. For instance, higher-fat cheese requires less weight in the early pressing stages when butterfat is still in a liquid state. The pressure gauge is not always precise, with increments of 5 pounds marked, and the pressure being off by 3-5 pounds. However, this is not a significant issue as pressing cheese is more of an art than a science, and the desired pressure can be determined by feel.
The pressure gauge can be used to determine how far to press down on the locks, which will then lock into place at the desired pressure. The pressure gauge may also be used to reset the press by releasing and removing the top locks and allowing the springs to decompress.
Some recipes suggest specific pressures, but these are not always necessary to follow. The release of whey, a by-product of cheesemaking, depends on various factors such as temperature, pH, and type of cheese. Over-pressing can be identified by excessive cloudiness or milkiness in the whey, or butterfat leaking with the draining whey or on the cheese surface. Under-pressing will result in unconsolidated curds in the final cheese, identified by open curd spaces on the rind or in the cheese body.
In some cases, a pressure gauge is not necessary at all, and pre-measured weights or free weights can be used instead to determine the amount of pressure applied.
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Adjusting the pressure as you go
When using a cheese press gauge, it is important to understand that the pressure needs to be adjusted as you go. This is because the cheese gets smaller and shorter, but the press stays in the same position, so the pressure on the cheese is relieved. You will need to come in and tighten the press up again. The proper amount of weight for pressing should be specified in each cheese-making recipe, but this can sometimes lead to over or under pressing. Over-pressing can cause excessive cloudy/milky whey or even butterfat leaking with the draining whey or on the cheese surface. Higher-fat cheeses require less weight in the early pressing stages when butterfat is still in a liquid state. Under-pressing will result in unconsolidated curds in the final cheese, identified with open curd spaces on the rind or excessive open spaces in the cheese body.
The pressure gauges on today's presses are not particularly accurate as they base the amount of pressure on the number of turns of the handle. They are also not necessary, as the whey will release only when it's ready. This depends on many variables, such as the temperature at which the cheese was made, the temperature of the curd going into the press, the pH, and the type of cheese.
Some modern cheese presses have a pressure gauge that locks into place at the desired pressure. However, these gauges are not very precise, with increments of 5 pounds marked. One user tested their gauge with free weights and found it to be off by 3 to 5 pounds.
Some cheese-makers have considered adding digital pressure readouts to their presses, but this adds complexity and more components to sanitise and store.
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Using a drip tray or channels
When pressing cheese, it is important to set up a drip tray or channels to catch the expelled whey. Whey is a by-product of cheese-making and is released when the cheese is pressed. It is important to set up a drip system to catch the whey, as it can be used in soups, sauces, baking, protein drinks, etc.
Drip setup options include using drip channels or a drip tray. You can add your own drip tray in front of the press to catch the whey, or use a press that includes a drip pan. Some presses fit inside a pot or baking tray, which can be used to catch the whey. You can also buy a custom-made draining tray that fits onto the base of some cheese presses. These trays are pitched so that whey can expel neatly off to one side. They are constructed with fine grooves to allow drainage while keeping curds inside the mould.
Some presses have grooves in the wood for the whey to flow out the front and onto a pan. Other presses include a stainless steel drip pan under the mould for the whey to flow out onto a surface.
When pressing cheese, it is important to start with a light weight applied for a shorter period, and then increase to a heavier weight towards the end of the pressing process. This is because soft cheeses need minimal light weight applied to form the cheese, whereas hard cheeses require more weight to expel extra whey and create the desired shape.
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Selecting the right mould
Type of Cheese
The type of cheese you want to make will dictate the type of mould you need. For softer cheeses, open moulds with patterns are ideal, while semi-hard cheeses like Colby require a mould that allows you to press the cheese into a wheel. For harder cheeses, a sturdy cheese press is necessary to apply sufficient pressure.
Size and Shape
The size and shape of the mould will impact the final cheese's ripening, stability, and handleability. Consider the 'height to width' and 'surface to mass' ratios when selecting a mould. For example, a washed rind or soft-ripened cheese should not be too thick, or it won't age properly, but if it's too wide, it will be challenging to handle.
Drainage
Effective drainage is essential in mould selection. Choose a mould with adequate drainage holes to allow whey to escape during pressing. Proper drainage ensures that the cheese consolidates correctly and that residual whey is removed before ageing.
Material
Food-grade plastic or stainless steel are commonly used materials for cheese moulds. However, wooden moulds are also an option, especially if coated with food-safe mineral oil.
Yield
Consider the amount of cheese you intend to make. The yield will determine the size of the mould you need. For context, 1 gallon of milk typically yields about 1 pound of cheese.
By considering these factors, you can select the right mould for your cheese press, ensuring that your cheese has the desired shape, texture, and quality.
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Frequently asked questions
No, you do not need a pressure gauge on your cheese press. Cheesemaking is more of an art than a science, and the whey will be released when it is ready. However, some manufacturers are adding pressure gauges to their presses, which can be useful for determining how far to press down on the locks.
The proper amount of weight for pressing should be specified in each cheese-making recipe. However, this can sometimes lead to over or under pressing, so it is important to also look out for signs of over pressing, such as excessive cloudy/milky whey or butterfat leaking with the draining whey. Higher fat cheese requires less weight in the early pressing stages. Under pressing will result in unconsolidated curds in the final cheese, which can be identified with open curd spaces on the rind or in the cheese body.
Use the pressure gauge to determine how far to press down on the locks — it will lock into place at the desired pressure. The gauge is not always precise, so it is important to also press by feel.
