www.sausagemaking.org

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











I'm not a carpenter sorry

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

Elegant in it's simplicity...

I like it.

Dave

My buddy fixed my shoddy craftsmanship. I hope to be trying something simple soon like Queso Blanco





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

saucisson wrote:Elegant in it's simplicity...

I like it.

Dave

People have said that about my mind also

The admins must be asleep - maybe.

????

Wheels has been hard at work removing porn.

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?

You're very observant I had completely failed to notice that...

Dave

It's either for Swiss Emmental or mice