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Finished cheese press with instructions and photos

PostPosted: Sat Dec 06, 2008 6:22 pm
by scotty
Parts needed
2--- 12 12 1/2 in food grade cutting boards9 One for the upper and one for the base
1 food grade board((thin))tat will enable you to cot 1 4 inch and one 6 inch circle
2 36 in by 5/8 dowels cut in half to from 4 vertical guide posts
1--2 in schedule 40 PVC pipe cut to exactly 9 inches in length
1--4 in schedule 40 PVC pipe cut to exactly 9 inches in length
1--6 in schedule 40 PVC pipe cut to exactly 9 inches in length

Weights as needed. A pot of water will do it.

drill 4-- 5/8in holes in the base about 1 1/4 in in from each corner

Drill 4--11/16 holes in the top piece about 1 1/4 in from each corner

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I'm not a carpenter sorry


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PostPosted: Sun Dec 07, 2008 5:59 pm
by scotty
I was not able to find food grade pipe. I inquired of friends who have been using non food grade pipe for years. They said they had no problems.

I'm still uncomfortable wit this pipe so i will thoroughly sterilize them(standard procedure) and then coat the inside of th pipe with lard before pressing the cheese.

Its the simplest thing i could think of and really have no idea if lard will be a suitable barrier

PostPosted: Sun Dec 07, 2008 6:16 pm
by saucisson
Elegant in it's simplicity...

I like it.

Dave

PostPosted: Fri Mar 20, 2009 1:41 pm
by scotty
My buddy fixed my shoddy craftsmanship. I hope to be trying something simple soon like Queso Blanco

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Im doing corned beefs for st patty's day and will be serving this saturday03/20/09

PostPosted: Fri Mar 20, 2009 1:42 pm
by scotty
saucisson wrote:Elegant in it's simplicity...

I like it.

Dave



People have said that about my mind also :o :lol:

PostPosted: Fri Oct 30, 2009 5:28 pm
by beardedwonder5
The admins must be asleep - maybe.

PostPosted: Fri Oct 30, 2009 6:20 pm
by johnfb
????

PostPosted: Fri Oct 30, 2009 6:34 pm
by beardedwonder5
Wheels has been hard at work removing porn.

PostPosted: Wed Feb 03, 2010 12:20 pm
by johnsoni
Hi.
I've just built something similar - and will try and post some pics of my press, when I get a minute.. 4inch drain pipe is just the ticket...

but forgive me for nosing around your kitchen table... I can't help noticing that amongst the papers and glasses....

Is that for when good cheese turns bad?
:shock:

PostPosted: Wed Feb 03, 2010 12:54 pm
by saucisson
You're very observant :) I had completely failed to notice that...

Dave

PostPosted: Wed Feb 03, 2010 2:09 pm
by lemonD
It's either for Swiss Emmental or mice :)