Frederic Melton
Draining and drying cheese is a crucial step in the cheese-making process, impacting the final flavour and texture of the product. Various tools are available for this purpose, such as cheese mats, cheese presses, and perforated utensils. These tools facilitate the removal of excess moisture from the cheese, preparing it for serving or grating. While specialised equipment is not always necessary, using appropriate tools and methods ensures effective results and reduces the risk of cheese spoilage.
Characteristics and Values Table for Cheese Draining Tools
| Characteristics | Values |
|---|---|
| Cheesecloth | A woven cotton gauze-like material used for lining moulds when pressing cheese and draining curds |
| Butter muslin | A tighter weave than cheesecloth, used for draining soft cheese and lining moulds |
| Mesh strainer | A fine mesh strainer is recommended for draining soft cheeses like ricotta |
| Colander | Used in conjunction with a mesh strainer or cheesecloth to catch the draining liquid from the cheese |
| Bowl | Placed under the strainer or colander to collect the draining liquid |
| Custom draining tray | Used to drain whey, especially useful for draining moulds with bottoms |
| Bamboo draining mats | Used for aged cheeses, allowing air to circulate on the underside of the cheese while drying and aging |
| Drip tray | Typically made of stainless steel, used under a mould when pressing cheese to direct whey into a pan or sink |
| Waxing brush | Used to apply wax to cheese, with natural bristles to avoid melting |
| Waxing pot | Used to melt wax before applying to cheese |
| Moulds | Forms used to shape cheese, typically made of stainless steel or food-grade plastic with holes or perforations to drain whey |
| Followers | Discs placed on top of curds to distribute weight evenly when pressing cheese |
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What You'll Learn
Cheesecloth
When using cheesecloth for cheesemaking, it is important to place it over a strainer or colander with a bowl underneath to catch the draining liquid. This method is particularly suitable for soft cheeses, which retain more moisture and require more liquid to make. Allowing the cheese to cool for 10-15 minutes before beginning the drainage process is also recommended. The drainage time will depend on the type of cheese being made, with softer cheeses requiring less time and dryer, harder cheeses needing additional draining time.
It is important to clean cheesecloth thoroughly after each use to prevent bacteria build-up and staining. Hand washing in hot, soapy water is recommended, followed by wringing out excess water and air drying. Boiling the cloth for 5 minutes can ensure the removal of germs, and for stubborn stains, soaking the cloth in a solution of hot water and baking soda before washing can be effective. Machine washing is also an option, preferably using a delicate detergent and washing with other cloths to prevent damage.
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Colander
A colander is a kitchen utensil used to drain and rinse food. It is a type of strainer, which is a broader term for kitchen supplies that separate particles or strain to a finer degree. Colanders are deeper than strainers and have wider holes, making them ideal for quickly draining liquids such as pasta water. They are also used for rinsing and blanching vegetables, rinsing fruit, and holding cooked vegetables while they are cooled with cold water.
When making cheese, a colander can be used in combination with a cheesecloth or mesh cloth to drain softer cheeses. The cheesecloth is placed over the colander, with a bowl underneath to catch the draining liquid. This method is particularly suitable for soft cheeses, which retain more moisture and require more liquid to make.
In addition to their culinary uses, colanders can also be used for other purposes such as rinsing and draining rice, tea, or tofu.
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Draining mats
There are several methods for draining cheese, depending on the type of cheese being made. Softer cheeses like ricotta require less drainage time, while drier, harder cheeses will need more time to drain. Draining mats are typically used for aged cheeses like Camembert and Brie. For softer cheeses, a strainer or colander with a mesh or cheesecloth is recommended. Cheesecloth is a woven cotton gauze-like material used for lining moulds when pressing cheese. It is also used for straining berry puree, broths, and nut milks.
Bamboo draining mats are a popular option for cheesemakers, as they are easy to clean and dry, and can be purchased in bulk or individually. When cleaning bamboo mats, it is important to use hot water and a food-grade sanitizer for safety. Other options for draining mats include food-grade plastic or reeds.
The drainage time for cheese varies depending on the recipe and desired texture and consistency. On average, the recommended drainage time is between 3 and 12 hours. It is important to stir the cheese during drainage to speed up the process and allow more moisture to be trapped.
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Drip tray
A drip tray is an essential tool for draining and drying cheese during the cheesemaking process. It collects the liquid whey that is released from the cheese curds, preventing it from pooling and causing a mess. The use of a drip tray also helps to protect surfaces, such as a wooden cheese press, from potential damage caused by the whey runoff.
When choosing a drip tray, it is important to consider the type of cheese being made and the specific requirements of the moulds or presses being used. For example, soft cheeses like ricotta require a shorter drainage time compared to harder, drier cheeses like cheddar. Additionally, the batch size and frequency of cheese production may influence the choice of drip tray material and design.
One popular option is a custom-made draining tray, which can be tailored to fit specific cheese presses or moulds. These trays are often made of heavy-duty food-grade plastic and are designed to make the drainage process more efficient and mess-free. They are also easy to clean and sterilise, which is crucial for maintaining sanitary conditions during cheesemaking.
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Waxing brush
While there are many methods and tools for draining and drying cheese, one of the tools used to dry cheese is a waxing brush.
A waxing brush is used to apply wax to the surface of the cheese. This process is done to protect the cheese and extend its shelf life. The wax is heated to a specific temperature (between 150-170°F or 71-77°C) and then brushed onto the cheese in thin coats. It is generally recommended to apply at least two layers of wax to the cheese, allowing each layer to dry before applying the next. The brushing method of waxing cheese is suitable for any shape or size of cheese, but it may not create the most uniform look.
When selecting a waxing brush, it is important to choose one with natural bristles, as synthetic bristles may melt into the wax. The brush should also be designated solely for waxing cheese, as it is difficult to remove all the wax after use. A good option is a waxing brush with a 6" handle and 2" wide natural boar bristles. This type of brush allows for easy application of wax to homemade cheese before aging.
In addition to a waxing brush, other tools and equipment used in the cheese-making and drying process include moulds, followers, draining trays, mats, colanders, strainers, cheesecloth, butter muslin, and dairy thermometers. The specific tools and methods used can vary depending on the type of cheese being made and personal preferences.
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Frequently asked questions
Cheese can be drained using a cheesecloth, a mesh strainer, or a colander. A cheesecloth is a thin, gauzy cotton fabric with an open texture. It is placed over a strainer or colander with a bowl underneath to catch the draining liquid.
Softer cheeses like ricotta are best drained using a cheesecloth. This is because they retain more moisture and require more liquid to make.
Drying mats are used to dry cheese. They are typically made of food-grade plastic or reeds. A wire grate can also be used as a cheese-drying rack.
Aged cheeses are dried using drying mats. If a mat is not used, moisture can build up and interfere with the drying and aging process.
