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.
Thanks

wallie
wallie
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
jpj
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

Jen
User avatar
jenny_haddow
Registered Member
 
Posts: 1320
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