Randy Chandler
A hardwood cheese press is a great way to make your own cheese at home. The process of cheesemaking involves transforming milk into a variety of textures and flavours, and a cheese press is an essential tool for this. The press is used to keep the curds whole and stuck together, which is known as knitting, and it is particularly useful for making hard cheeses. It is important to note that the dryness or hardness of the cheese is determined by factors such as the temperature of the curds and whey, rather than the force applied by the press. By using a cheese press, you can make a wide variety of cheeses, from ricotta and mozzarella to farmhouse cheddar and Parmesan.
| Characteristics | Values |
|---|---|
| Use | To make all types of hard cheese |
| Suitable for | Home cheesemakers |
| Material | Hard Maple wood |
| Parts | Two hoops, two followers, reusable cheese bandage netting, a pusher, a top plate, a follower, a pusher, a spring, a washer, a handle, a draining tray |
| Size | Base is 20" x 9" |
| Weight | 50 lbs. (22.6 kg) of applied pressure |
| Time | Anywhere from several hours to a day or so |
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What You'll Learn
Press setup
Before setting up your cheese press, it is important to understand that the role of the press is to keep the curds whole or stuck together, which is called knitting. The dryness or hardness of the cheese is determined by manipulating the temperature of the curds and whey, the size of the curds while stirring, and the milling of the final curd before pressing.
To set up your cheese press, start by placing a piece of plastic wrap over the base of the press. Then, place the mould cut side up on the plastic wrap. Fold the cheesecloth over the top of the curds and place the top plate on. Next, put the wooden follower on the top plate. Assemble the springs and bars onto the frame. Screw down the wing nuts until the scale reads the desired weight, which will depend on the type of cheese you are making. For example, a reading of 35 lbs was used to make queso fresco.
If your press uses weights instead of wing nuts, place the follower on top of the cheese and add a pusher. Then, load on the weights according to your recipe instructions. You can also use water bottle weights, which can be hung from the handle slots to add pressure.
Remember to place the press over a pan or in the sink to catch the whey as it drains.
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Preparing the curds
To prepare the curds, start by making them according to your chosen recipe. When the curds are ready, place the cheese press in a sink or over a pan to catch any whey that may drip out during the pressing process. Cover the base of the press with plastic wrap and place the mould on top, with the cut side facing up. Fold a cheesecloth over the curds and place them inside the mould.
The next step is to add the follower, which is a piece that goes directly on top of the cheese curds. The follower helps to transfer the pressure generated by the weights or springs to the cheese. Place the follower inside the mould on top of the cheesecloth-covered curds. Then, add a "pusher," which can be any item that suits the height required and helps transfer the pressure from the weights to the cheese.
For harder cheeses, it is crucial that the curds are well-drained and somewhat firm before pressing. This can be achieved by manipulating the temperature of the curds and whey, as well as the size of the curds during the stirring process. For hard, dry cheeses, heat the curds and whey to temperatures above 100°F (37.7°C), and even up to 125°F (51.6°C) for cheeses like Parmesan.
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Adding the pusher
Once you have your cheese press assembled, it's time to add the pusher. The pusher is a crucial component of the cheese press, transferring the weight and pressure to the cheese inside the mould. It can be made of any material that suits the height required, such as PVC pipe, wood, or any other item that fits securely. The key is to ensure that the pusher fits snugly so that it effectively bears the weights down onto the follower and the cheese below.
When selecting a pusher, it's important to consider the size and height required for your specific setup. The pusher should be able to transfer the desired amount of weight evenly and securely. If using a smaller pusher, you may need to add height and support using wooden dowels or other similar items. This ensures that the weight is distributed properly and allows for more weights to be added if needed.
The pusher plays a vital role in the cheese-making process by helping to determine the final texture and moisture level of the cheese. By adjusting the weight and pressure applied through the pusher, you can control the dryness and hardness of the cheese. This is achieved by manipulating the temperature of the curds and whey, as well as the size of the curds during the stirring process.
Before adding the pusher, it is essential to ensure that your curds are well-drained and prepared. For hard cheeses, the curds should be firm, while for semi-hard cheeses, they should be slightly soft but not weeping whey. Properly prepared curds will ensure that your cheese reaches the desired level of dryness and firmness.
After placing the follower on top of the cheese, you can now add the pusher. Choose an item that serves as the pusher, ensuring it fits securely and can bear the required weight. Once the pusher is in place, load the weights according to your recipe instructions. The amount of weight added will depend on the type of cheese you are making and the desired level of pressure.
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Applying pressure
Firstly, prepare the cheese curds by ensuring they are well-drained, cut, and salted properly. This step is vital, as insufficient drainage can result in trapped moisture that may ruin your cheese. The dryness or moisture level of the cheese is influenced by factors such as the temperature of the curds and whey, the size of the curds during stirring, and the final size of the curd before pressing.
Once your curds are ready, it's time to assemble the cheese press. Place a piece of plastic wrap or a salad plate upside down on the base of the press to catch any whey that may drip out during the pressing process. Then, put the mould cut-side up on the base. Fold the cheesecloth over the top of the curds and place the top plate on the cheesecloth.
Now, it's time to add the follower and apply pressure. The follower is a crucial component, usually made of plywood or food-safe plastic, that fits inside the mould on top of the cheese. Place the follower on top of the cheesecloth and then add the "pusher," which transfers the pressure from the weights to the cheese. The pusher can be made of various materials, such as wood or PVC pipe, as long as it fits securely and can bear the weights.
Finally, load the weights onto the pusher according to your recipe instructions. The amount of weight and pressing time will depend on the type of cheese you are making. For example, hard cheeses like Parmesan may require more weight and pressing time compared to softer cheeses. Remember to place the press over a sink or basin to catch any excess whey that may drip out during the process.
By following these steps and adjusting the weights and pressing time according to your specific cheese recipe, you will successfully apply pressure when using a hardwood cheese press.
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Draining and drying
For draining, it is recommended to use a strainer or colander lined with cheesecloth or mesh. This method is suitable for soft cheeses like ricotta, which require more liquid to be made and tend to retain more moisture. The longer the draining time, the drier and firmer the cheese will become. For instance, soft cheeses like ricotta should rest for at least 4 hours and drain for another 4 hours, while aged cheeses like cheddar require a longer drainage time of 4-8 hours, followed by 2-5 days of air-drying.
When using a cheese press, it is important to ensure proper drainage. The press should be elevated to allow for good drainage, and a basin or plate can be placed underneath to catch any excess whey. The cheese should be well-drained before pressing, as trapped moisture can ruin the cheese. A cheesecloth can be used to line the mold, helping to wick away moisture as it is pressed out.
After pressing, the cheese is removed from the mold, taken out of the cheesecloth, and air-dried. The dryness or hardness of the cheese can be manipulated by adjusting the temperature of the curds/whey and the size of the curds before pressing. For harder cheeses, the curds and whey can be heated to higher temperatures, and the curds should be well-drained and somewhat firm before pressing.
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Frequently asked questions
A hardwood cheese press is used to keep the curds whole or stuck together. This is called knitting. The dryness or hardness of the cheese is determined by manipulating the temperature of the curds and the size of the curds while stirring.
First, place the cheese, wrapped in cheesecloth, inside the mould. Then, place the follower on top of the cheese and add a pusher. Finally, load on the weights according to your recipe instructions.
It is important to note that the cheese press does not need to be pressed with much force to obtain a hard cheese. If you are making a hard cheese, ensure that your curds are well-drained and already somewhat firm before pressing. Also, do not disassemble your cheese press.
