Pressing the cheese is one of the important steps in making hard cheese, and acts to expel the whey, and to form the curds into a solid mass. The cheese basket, or hoop you use acts as a mould and creates the shape of the cheese you are making.
In order to press the cheese you need to apply evenly distributed pressure, or weight, to the cheese in the mould. To do this you need a follower that will fit correctly on top of the cheese, inside the basket or hoop (available as part of the Hard Cheese kit). You then need to apply the correct amount of weight to the cheese. My recipes all indicate how much weight should be applied. See this cheese press with spring it in action by viewing any of my
My recipes all indicate how much weight should be applied. See this cheese press with spring it this video
This simple cheese press with spring is made to suit cheese baskets up to 180mm wide, and 175mm high. To determine pressure applied to your cheese, you can use a “22 kg (50lbs) spring” system. With the “22 kg spring”, you will know when you are applying the required 22 kilograms simply because the spiral of the spring closes up fully. Half way closed indicates 11 kg (25 lbs).
The base is HDPE, which is a food grade plastic, and is the industry choice. The threaded rod, nuts, and washers, etc. are 316 Stainless Steel.