Franco's Lancashire pressing.

Recipes and techniques for soft cheese.

Franco's Lancashire pressing.

Postby wallie » Tue Feb 19, 2008 7:54 am

Just making my first Lancashire using Franco's recipe, its now in the press.
Everything went perfectly with a good clean break (thanks to Jen'sCaCI)
I would like to know how long to press this for and what weight to use)
Also if anyone could give me the link to a Ricotta recipe to use up the wey.

Registered Member
Posts: 578
Joined: Wed Nov 29, 2006 3:05 pm
Location: Newcastle Tyne & Wear

Postby jpj » Tue Feb 19, 2008 9:54 am

User avatar
Registered Member
Posts: 358
Joined: Fri Apr 15, 2005 7:28 pm
Location: breckland bandit country

Postby jenny_haddow » Thu Feb 21, 2008 12:03 pm

Hi Wallie,

When I make up the Lancashire recipe I press for about three days with a bag containing two 1.5 kilo dumb bells hanging from the arm of the press. I secure the press by a retaining cord looped over a hook in the wall. Not very scientific but it seems to work and the cheese is well compressed at the end of it.

Hope this helps

User avatar
Registered Member
Posts: 1326
Joined: Thu Mar 30, 2006 7:54 am
Location: Cambridgeshire and France

Return to Soft Cheese Making

Who is online

Users browsing this forum: No registered users and 1 guest