Kamil Perry
The Ultimate Cheese Press is a cheesemaking tool designed and manufactured by Homesteader's Supply in the USA. It is crafted from beautiful grained hard maple wood and treated with natural, non-GMO, cold-pressed coconut oil, which provides a waterproof seal. The press is designed for home cheesemakers and is ideal for those looking to produce hard cheeses. It features a circular channel on the base-plate, which allows whey to expel in one direction, making for a cleaner work area. The Ultimate Cheese Press also comes with a stainless steel spring, which can produce 50 lbs. of applied pressure. To use the press, it is important to monitor and adjust the pressure applied and sometimes redistribute the curds and reapply pressure to ensure an even shape.
| Characteristics | Values |
|---|---|
| Purpose | To apply pressure and weight to cheese curds to force the cheese to exude liquid whey |
| Function | The cheese press is used to keep the curds whole or stuck together. This is called knitting. |
| Moisture level | Determined by manipulating the temperature of the curds/whey, the size of the curds while stirring and the milling (size) of the final curd prior to pressing |
| Temperature | For hard dry cheeses like the Parma cheeses, curds and whey are heated to over 100°F (37.7°C) sometimes as high as 125°F (51.6°C) |
| Pressure | The stainless steel spring will produce 50 lbs. (22.6 kg) of applied pressure when it is turned 5 complete revolutions |
| Materials | Hard Maple wood, stainless steel, mineral oil, wood, plastic, springs, weights, screws, etc. |
| Yield | 1 gallon of milk usually yields about 1 pound of cheese |
| Weight | The weight is figured in pounds of pressure, not direct weight |
| Cost | $70-$275 |
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What You'll Learn
Pressing curds under specific pressure for a set time
To press curds under specific pressure, a cheese press is typically used. This can be a commercial cheese press or a homemade one. A cheese press typically consists of a base plate, crossbars, a top plate, and followers that transfer the pressure generated by springs to the cheese. The base plate often has a circular channel to allow whey to expel in one direction, making cleanup easier.
When using a cheese press, it is important to ensure that the curds are well-drained and already somewhat firm, especially when making hard cheeses. The curds should also be cut and salted properly prior to pressing. For semi-hard cheeses, the curds should be slightly soft but not weeping whey.
To apply specific pressure, the handle of the cheese press is turned to take up any slack between the spring and the washer, and then tightened to the desired pressure. It is important not to turn the handle past the specified number of revolutions to avoid deflecting the base. The pressure is gradually increased over time to allow air and moisture to escape through the natural channels between the curd pieces.
The pressing time can vary from 30 minutes to 24 hours, and it is common to press the cheese overnight. During this time, the curds should be kept warm to allow for proper drainage and knitting of the curds. It is also important to flip the cheese according to the recipe and adjust the weight as needed to achieve the desired level of consolidation.
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How to drain whey
Whey is the cloudy, yellowish liquid that is leftover after milk is curdled. It is packed full of protein, vitamins, minerals, and enzymes. There are two types of whey: acid whey and sweet whey. Acid whey is the whey resulting from cheese in which an acid (like vinegar or lemon juice) has been added to aid in the curdling process. Sweet whey is the whey resulting from cheese that is cultured or curdled with rennet instead of additional acid.
The ultimate cheese press can be used to drain whey from cheese curds. The cheese press applies pressure and weight to the cheese curds, forcing the cheese to exude liquid whey. The dryness or hardness of the cheese is determined by manipulating the temperature of the curds/whey, the size of the curds while stirring, and the milling (size) of the final curd before pressing.
To use the ultimate cheese press to drain whey, follow these steps:
- Prepare the cheese curds: Cut the curd mass and stir to the desired consistency. For harder cheeses, the curds should be well-drained and somewhat firm before pressing. For semi-hard cheeses, the curds should be slightly soft but not weeping whey.
- Assemble the cheese press: Ensure that all parts of the cheese press are cleaned and sanitized. Assemble the base, crossbars, and top plate. The top plate should be made of food-safe material, such as plastic, and have holes to allow the whey to escape.
- Place the cheese curds in a cheese mold: The mold should be made of food-safe material, such as plastic, and have small holes to allow the whey to drain. Place the mold on the base of the cheese press.
- Apply pressure: Use the handle to apply pressure to the cheese curds. For the ultimate cheese press, turn the handle up to 5 complete revolutions to achieve the desired pressure. Ensure that any slack is taken up between the spring and the washer before turning.
- Collect the drained whey: The whey will be expelled off the press through a circular channel on the baseplate. Place a basin or plate underneath to catch the excess whey.
- Release the pressure: Once the desired amount of whey has been drained, slowly release the pressure by turning the handle back to its original position.
- Remove the cheese from the mold: Once the pressure is released, carefully remove the cheese from the mold. The cheese can now be aged and stored.
It is important to note that the cheese press should not be disassembled during the process. Always read the instructions provided with your cheese press before use. Additionally, the drained whey can be used for various purposes, such as making ricotta cheese, butter, or soup stock, instead of being discarded.
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Selecting the right cheese press
Type of Cheese: The type of cheese you want to make will determine the type of cheese press you need. For example, if you plan to make harder cheeses like cheddar, you will need a cheese press that can exert more pressure. Softer cheeses, on the other hand, may require less pressure and can be made with simpler presses.
Size of Curd Batch: Consider the amount of curds you will be pressing at once. Commercial presses can handle larger batches, but for home cheese makers, a smaller press may be more suitable and more affordable. Think about the yield of cheese you want to produce and choose a press that can accommodate that amount.
Pressing Weight: Different cheeses require different amounts of pressure. Some presses use springs to apply pressure, while others use weights. Calculate the pressing weight required for your cheese recipe and choose a press that can achieve that weight. You can also use heavy objects like books or sacks of flour as weights if you're making cheese at home.
Materials and Cost: Cheese presses can be made from various materials, including wood, metal, and plastic. Consider the cost of the materials and your budget when selecting a cheese press. Commercial presses can range from \$70 to \$275 or more, while making your own press with salvaged materials can be a more affordable option.
Ease of Use: Some cheese presses require manual adjustments, like tightening a crank, which can be time-consuming. Consider how involved you want to be in the pressing process and choose a press that suits your lifestyle and level of commitment to cheese making. Automatic or semi-automatic presses may be more convenient if you plan to press cheeses overnight or for extended periods.
By considering these factors, you can select the right cheese press that aligns with your cheese-making goals, budget, and level of involvement in the process. Whether you purchase a commercial press or build your own, the right cheese press will help you achieve the desired results in your cheese-making endeavours.
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How to clean the cheese press
To clean the cheese press, start by removing any loose crumbs or debris with a dry cloth or kitchen towel. If your cheese press has removable parts, take them out and place them in the dishwasher or soak them in warm water. You can also use a simple solution of warm water and baking soda to clean the press without damaging its non-stick surface.
For a deeper clean, create a thin paste with baking soda and coat the surface of the plates. Let the paste sit for a few minutes, then scrub it away with a cloth soaked in hot water. This method will help remove any burnt cheese residue.
If you're dealing with stubborn residue, try using the wide end of a wooden chopstick wrapped in a damp cloth to reach into grooves or corners. Alternatively, you can use the steaming method by heating the cheese press to its lowest setting and laying a damp cloth over the surface. Let the water steam for a few minutes, then unplug the press and carefully remove the cloth and any remaining residue with a sponge or damp cloth.
Remember to always let your cheese press cool down completely before cleaning and ensure that the power plug is disconnected. Pay special attention to areas where crumbs can accumulate, such as the hinge, frame, and handle.
Additionally, it is recommended to clean the press with warm water and sanitize it with a small amount of bleach or non-scented sanitizer before using it for the first time. Make sure to rinse it thoroughly with warm water afterward.
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Materials to use
The Ultimate Cheese Press is made from Hard Maple wood, designed and manufactured by Homesteader's Supply in the USA. The wood is treated with 100% Organic, Non-GMO, Cold-Pressed Coconut Oil, which provides a natural antibacterial property and a complete waterproof seal. This is an important feature as it prevents the wood from swelling due to moisture.
The cheese press comes with a stainless steel spring, which can produce 50 lbs (22.6 kg) of pressure when turned five complete revolutions. This is enough pressure to produce hard cheeses.
To make your own cheese press, you can use a variety of materials, including:
- Wood: a base and two crossbars made from hardwood, with dimensions of 7 1/2" x 5 1/4" for the base and 7 1/2" x 1 3/8" for the bars.
- Threaded rod: two pieces of all-thread rod, at least 13" tall and 3/8" in diameter.
- Hardware: wingnuts, nuts, washers, lock washers, and screw-in feet.
- Springs: two springs with approximately 50 lbs of compression strength, 3 1/2" tall, and 7/8" in diameter.
- Cutting board: a 5" x 5" piece of plastic cutting board to place directly on the cheese curds.
- Wooden pieces: two 5" x 5" wooden pieces to provide height between the top plate and the bottom bar of the press.
- Mineral oil: to finish and protect the wood from moisture.
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Frequently asked questions
The ultimate cheese press is used to apply pressure to curds, ensuring they knit together and expel excess whey. This impacts the cheese's density and moisture content, affecting its texture and aging ability.
The ultimate cheese press is made of maple wood. The wood is treated with 100% organic, non-GMO, cold-pressed coconut oil, which provides a complete waterproof seal.
The key components of the ultimate cheese press are the top plate and the followers, which transfer the pressure generated by the springs to the cheese.
The ultimate cheese press can be used to make semi-hard and hard cheese varieties.
First, measure the block of cheese you'll be pressing to determine its square inches. Then, calculate the weight to put on your cheese by multiplying the pressing weight by the number of square inches. Finally, apply pressure using the ultimate cheese press.
