Wild Idea cheese press.

Worth1 · August 10, 2015

What if I were to use my sausage stuffer and some cheese cloth to press fresh cheese.
Farmers cheese AKA queso fresco.

You think it would work?

Worth

Zana · August 10, 2015

Might work with some kinds of cheese. Others...not so much. But some also need to be aged.

Worth1 · August 10, 2015

Quote:

Originally Posted by Zana

Might work with some kinds of cheese. Others...not so much. But some also need to be aged.

Zana this would just be the so called farmers cheese that you make by heating whole milk and adding an acid like lemon juice or vinegar until it curdles.
It can be made in an afternoon.

Nothing fancy.

Worth

Old chef · August 12, 2015

Worth
You will press all the moisture ot of it and have a log of dry protein
Old chef

ddsack · August 27, 2015

Quote:

Originally Posted by Worth1

What if I were to use my sausage stuffer and some cheese cloth to press fresh cheese.
Farmers cheese AKA queso fresco.

You think it would work?

Worth

So Worth, did you try it? Sounds reasonable to me! My mom used to make Farmers cheese by hand in the kitchen sink. I seem to remember she formed it into a round with a bowl and cheesecloth, and then lifted it for drainage and put something heavy on it for compression. I've never done it, but sounds like an easy and fun project for winter.

Worth1 · August 27, 2015

Quote:

Originally Posted by ddsack

So Worth, did you try it? Sounds reasonable to me! My mom used to make Farmers cheese by hand in the kitchen sink. I seem to remember she formed it into a round with a bowl and cheesecloth, and then lifted it for drainage and put something heavy on it for compression. I've never done it, but sounds like an easy and fun project for winter.

I might give it a try but it would make more of it than I want to eat before it goes bad.

I need a dog around to vacuum up my left overs but I dont want to tie myself down either.

Worth

imp · August 28, 2015

Worth, you probably know most of what is on the link I'll post, but he also has a simple cheese press to make- and I would think you could vary the size to your need.

http://biology.clc.uc.edu/fankhauser...ese_course.htm

Worth1 · September 4, 2015

Today is the day I have one gallon of milk on the stove heating up and the sausage press set up.
Looking forward to complete and total disaster.

Worth

Worth1 · September 4, 2015

So far so good, the milk was brought up to exactly 180F no scorching took off the heat and the lime juice was added until it separated.
I was strained through cheese cloth and is now dripping hung from a cabinet door into a container.
The whey was saved and will be used for something.

Worth

Worth1 · September 4, 2015

Update you can see the pictures in the random pictures thread.

I can say the press worked fine squeezing the cheese but one gallon of milk didn't make enough to really do much.
It made a thin wafer about 1/2 inch thick and I had to break it up to get it out.
Plus it was stuck to the cheese cloth.
I person could make a mold to put under the ram rod and use it but to me it isn't worth my time.
This experiment cost me less than $5.00 to learn I dont want a thing to do with making cheese.
For the amount of money you spend and the return it just isn't worth it.
The store has a ton of great cheese to buy.
If you had a cow it would be a great idea to learn how and make all kinds of cheese.
Worth

Old chef · September 4, 2015

Worth
You could have pulled it into a little Mozzerella
I have a video. How to make Mozzerella
Look it up
Old chef

**coronabarb** · September 4, 2015

Homemade mozzarella is nothing like the store bought and you can jazz it up with garlic, spices, herbs etc. It doesn't take much time or equipment.

Worth1 · September 4, 2015

Quote:

Originally Posted by Old chef

Worth
You could have pulled it into a little Mozzerella
I have a video. How to make Mozzerella
Look it up
Old chef

I did and I am now the owner of a rare one time only mystery cheese to be sold on Ebay soon.

Quote:

Originally Posted by coronabarb

Homemade mozzarella is nothing like the store bought and you can jazz it up with garlic, spices, herbs etc. It doesn't take much time or equipment.

Have you ever had Oaxaca cheese?(Wa-hock-a

Worth

ddsack · September 4, 2015

Yes, we have Oaxaxa cheese most of the time during our winter stays in Mexico, usually by default since cheddar and such are not available in the small town we stay in. We've learned to like it and it's very versatile.

Does sound like home cheese making in any quantity would not be practical or much of a money saver due to the large quantity of milk needed. Still, always fun to try something new.

imp · September 8, 2015

At the link I posted, the prof. has not only recipes, but also how much milk results in how much cheese, plus some good tips. It can be practical to make some of your own cheeses, depending on the cost of milk. It can also be fun.

August 10, 2015	#1
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	Wild Idea cheese press. What if I were to use my sausage stuffer and some cheese cloth to press fresh cheese. Farmers cheese AKA queso fresco. You think it would work? Worth

August 10, 2015	#2
Zana Tomatovillian™ Join Date: Jan 2007 Location: Southwestern Ontario, Canada Posts: 4,521	Might work with some kinds of cheese. Others...not so much. But some also need to be aged. __________________ Zana ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ There is a fine line between genius and crazy. I like to use that line as a jump rope. ~Anonymous (but I totally agree with this! LOL) Forgive and Forget? I'm neither Jesus or nor do I have Alzheimers. ~ Anonymous Until he extends his circle of compassion to include all living things, man will not himself find peace. -- Dr. Albert Schweitzer

September 4, 2015	#12
coronabarb Tomatoville® Recipe Keeper Join Date: Jan 2006 Location: Roseburg, Oregon - zone 7 Posts: 2,821	Homemade mozzarella is nothing like the store bought and you can jazz it up with garlic, spices, herbs etc. It doesn't take much time or equipment. __________________ Corona~Barb Now an Oregon gal

September 4, 2015	#14
ddsack Tomatovillian™ Join Date: Jan 2006 Location: Northern Minnesota - zone 3 Posts: 3,231	Yes, we have Oaxaxa cheese most of the time during our winter stays in Mexico, usually by default since cheddar and such are not available in the small town we stay in. We've learned to like it and it's very versatile. Does sound like home cheese making in any quantity would not be practical or much of a money saver due to the large quantity of milk needed. Still, always fun to try something new. __________________ Dee **************

August 12, 2015	#4
Old chef Tomatovillian™ Join Date: Jun 2014 Location: Long island Posts: 456	Worth You will press all the moisture ot of it and have a log of dry protein Old chef

August 28, 2015	#7
imp Tomatovillian™ Join Date: Apr 2009 Location: Wichita Falls, Texas Posts: 4,832	Worth, you probably know most of what is on the link I'll post, but he also has a simple cheese press to make- and I would think you could vary the size to your need. http://biology.clc.uc.edu/fankhauser...ese_course.htm

September 8, 2015	#15
imp Tomatovillian™ Join Date: Apr 2009 Location: Wichita Falls, Texas Posts: 4,832	At the link I posted, the prof. has not only recipes, but also how much milk results in how much cheese, plus some good tips. It can be practical to make some of your own cheeses, depending on the cost of milk. It can also be fun.