David and I go way back he got me started on making cheese when his site was in it's infancy and all he had was a couple of cheeses....his cheddar press consisted of a couple of jam jars and an elastic band.
I had a litre of milk was left out of the fridge and it went sour and rather than waste it I thought back to the days when I was in the infants class and we left milk on the window cill in the summer and the teacher showed us how to separate the curds from the whey by straining through a handkerchief...
I pressed that little cheese all 4oz of it and tasted it a couple of months later I suppose it was a cheese after a fashion but I have tasted better
I then found David's page and another cheese forum called Lacto Bacillus where David posted and I started to post as well. LB fell through and then came The Cheese Wizard but I think this failed about three years ago.
But keep in mind if you follow any of David's recipes he is American and deals only with American measurements which are different to ours.
Digging in the archives........if you go to this URL.http://web.archive.org/web/200102221500 ... s/643.html
then scroll to the bottom and got to my own website URL you will get my now defunct website with the cheesepress on it.
This is the URL for my cheesepress if it will come out of the archives.http://web.archive.org/web/200107220706 ... s/PIC2.jpg
.http://web.archive.org/web/200208080432 ... s/PIC3.jpg