In Part 1 of this blog post, you will have seen the first cheese press we made that worked brilliantly. The problem was, for us, the cheeses were too small. From 5 litres of whole milk I could make two cheeses, since our friend always brought 10 litres of milk with him … four would be made at a time. This led to the problem of where to store all the cheese. It was taking over the fridge, as this was the coolest place (especially in Summer) to allow the rind to form.
We set about making a bigger press that would allow us to press all of the curd in one go. Kev found a plastic box and a massive screw. He drilled a hole, where the screw would push down and fixed the screw to the box.
We then made two circular pieces of wood to fit inside a large piece of drain pipe. This wood had lines carved from the centre to the edge to allow the whey to run off. We measured out the centre of the wood and put a dent in it so that the screw would sit dead centre.
When pressing the cheese for the first time, we realized the whey was running into the box and staying there. We decided to use another piece of wood under the back of the box to tip it forward a little. This allowed the whey to run off into a container placed underneath.
As we pressed our first cheese we found that the pressure on the plastic box was too great, owing to the size of the screw and handle. This resulted in the plastic box starting to crack. So using palette wood Kev built a frame around the box to strengthen it.
We can now make one massive cheese with the 10 litres of milk and cheese storage is becoming less of a problem.