cheese press Conversion with photos
Printed From: Foods of the World Forum
Category: Food Groups
Forum Name: Cheeses and other Dairy Products
Forum Discription: A place to discuss cheeses and other dairy products in general.
URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=3613
Printed Date: 26 March 2026 at 18:20
Topic: cheese press Conversion with photos
Posted By: africanmeat
Subject: cheese press Conversion with photos
Date Posted: 15 July 2013 at 08:00
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i start Playing more seriously with making cheese so i need a press . i looked on Google for a press plans . then i got an idea i will convert a sausage press to a cheese press. Man it worked great .now i got a cheese press . this feta cheese is my first test. Photos to Follow.       ------------- Ahron |
Replies:
Posted By: TasunkaWitko
Date Posted: 15 July 2013 at 09:23
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Ahron - I'll be interested in seeing how it goes with this. So far, I've only made Easter cheese, but I'd like to do quark, pot cheese, farmer's cheese and feta-type cheeses. It seems that there are a few, simple cheeses that reach way, way back in time, to our earliest beginnings. These are pretty much the same across a wide area of the world, with only minor differences. Keep us informed, and thanks! ------------- If you are a visitor and like what you see, please http://foodsoftheworld.activeboards.net/registration_rules.asp?FID=0" rel="nofollow - click here and join the discussions in our community! |
Posted By: africanmeat
Date Posted: 19 July 2013 at 04:26
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just finished the mozzarella cheese curd and today i will do fresh mozzarella balls . ------------- Ahron |
Posted By: Rod Franklin
Date Posted: 19 July 2013 at 04:38
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I love it when a plan comes together. Good job making that sausage press work for you. I like this kind of thing.
------------- Hungry |
Posted By: AK1
Date Posted: 19 July 2013 at 20:53
| Nice work Ahron! It's looking good. |
Posted By: Effigy
Date Posted: 20 July 2013 at 01:11
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Ahron, this is a topic close to my heart. I am watching and learning, can't wait for the mozzarella. ------------- Resident Peasant |
Posted By: Hoser
Date Posted: 20 July 2013 at 02:00
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Nice work Ahron...was that just plain old PVC pipe? ------------- Go ahead...play with your food! |
Posted By: Margi Cintrano
Date Posted: 20 July 2013 at 06:33
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Ahron, As you know I am a true French and Mediterranean cheese-a-holic ... This is amazing ... Thanks so much for posting. I have made my own Ricotta, millions of times, as in Spain, it was not exported from Italia until quite recently. Also, I prepare mine with fresh goat milk, as we have a Dairy Farmer friend ... another point, there are no cattle except in northern Spain; it is too dry and no grazing lands in the high Sierra. Also, same for Puglia --- this is not beef cattle nor dairy cow turf ... Though in Puglia, I just walk a few metres, and pick some up --- that was just delivered from the Farms, early in the morning ... Mozzarella di Bufala di Campania, is my heart ... Wow ... Wonderful. Enjoy the weekend, Margaux. ------------- Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina. |
Posted By: africanmeat
Date Posted: 20 July 2013 at 08:45
no no it was a new one  yes it is a 16 cm diameter pvc pipe .it fits great . ------------- Ahron |
Hoser wrote:Posted By: africanmeat
Date Posted: 20 July 2013 at 08:46
Something went wrong the cheese did not wanted to melt i think the citric salt was off . i will try again next week . ------------- Ahron |
Posted By: africanmeat
Date Posted: 20 July 2013 at 08:50
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The feta cheese cured till today (6 days) and we had it this morning and it was great . no more feta from the shop . ------------- Ahron |
Posted By: africanmeat
Date Posted: 20 July 2013 at 08:50
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thanks to all ------------- Ahron |
Posted By: Margi Cintrano
Date Posted: 20 July 2013 at 15:58
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Ahron, Mozzarella is complicated. I believe Dan Gone Fishing had prepared some a few months back, in the CHEESE SECTION ... I believe. I have never attempted it, as I do not have the time. However, I also purchase mozzarella di bufala from a dear Italian friend, who is a Restaurant Distributor ... I love my Caprese Salads ... Fresh Genovese Basil,red ripe tomatoes of choice, and of course the cheese, Italian Evoo and Modena Vinegar Balsamic ... I do have a récipe from Italia for it, however ... As a matter of fact, I shall translate it, and post it for u ... Have lovely weekend. Margaux. ------------- Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina. |
Posted By: africanmeat
Date Posted: 21 July 2013 at 04:31
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Thanks Margi ------------- Ahron |
Posted By: TasunkaWitko
Date Posted: 22 July 2013 at 09:11
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Ahron, I'm glad to hear that the feta went well and hope that the enxt attempt at mozzarella works the way that it is supposed to! What all is needed for feta? do you have a recipe/procedure? If you get the chance, please post - same when you do the mozzarella!  ------------- If you are a visitor and like what you see, please http://foodsoftheworld.activeboards.net/registration_rules.asp?FID=0" rel="nofollow - click here and join the discussions in our community! |
Posted By: africanmeat
Date Posted: 22 July 2013 at 10:59
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yes i know the mozzarella turned to be queso fresco ,but i found the problem . my citric acid was off. i will try again this week . or till i will succeed. ------------- Ahron |
Posted By: africanmeat
Date Posted: 22 July 2013 at 11:21
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ahh here is the recipe for the feta http://foodsoftheworld.activeboards.net/feta-cheese_topic3568.html only at this one i used the press and it is much better . if you can't find mesophilic culture you can use 1 tbs of active yogurt .  Feta on homemade rye bread  Aperol Spritz Thanks ------------- Ahron |
Posted By: TasunkaWitko
Date Posted: 22 July 2013 at 11:46
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beautiful! ------------- If you are a visitor and like what you see, please http://foodsoftheworld.activeboards.net/registration_rules.asp?FID=0" rel="nofollow - click here and join the discussions in our community! |
Posted By: AK1
Date Posted: 22 July 2013 at 13:08
| That looks fantastic Ahron! |
Posted By: africanmeat
Date Posted: 23 July 2013 at 02:38
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Thanks guys ------------- Ahron |
Posted By: TasunkaWitko
Date Posted: 07 October 2016 at 10:55
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I'm going to be trying my hand at making some various cheeses soon - and, I have a LEM sausage stuffer that appears to be very similar - if not identical - to this one. I'll see if I can put together the same conversion! ------------- If you are a visitor and like what you see, please http://foodsoftheworld.activeboards.net/registration_rules.asp?FID=0" rel="nofollow - click here and join the discussions in our community! |
Posted By: gonefishin
Date Posted: 07 October 2016 at 17:17
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I somehow missed this post. I'd be interested using my stuffed as well. I've made fresh cheeses before, most, Creole cream cheese, etc. But have been wanting to start trying some aged cheeses. Using my pstuffer as a press would be a certain plus ------------- Enjoy The Food! |