How to Make Your Own Cheese Press

Cheese making began as a means of preserving milk to offset the dry spell all lactating animals experience. The cheese making process basically dehydrates the milk particles, isolating them in a solid form. Think of a sponge filled with liquid. If the sponge is left sitting without wringing out the liquid, soon a foul odor will occur. The odor is caused by souring and bacterial growth within the sponge. To a certain extent, cheese making shares similar properties.

In all cheese making processes, the liquid whey is separated from the solid curd. Moisture content varies with the type of cheese. Products such as chevre are high moisture cheese and therefore, are to be consumed soon after making. Cheddars are somewhat dry and must be pressed to remove excess whey. Pressing provides several functions. The product takes on a uniform shape and size, the whey is removed thus lengthening the shelf life of the cheese. Whey is quick to sour and will severely limit the shelf life of the product.

Cheese can be pressed utilizing a variety of methods. A simple farmer cheese can be folded in cheesecloth and pressed with a clean brick. A plate on top of a plastic cheese basket topped off with a quart jar full of water will press out limited amounts of whey. However, if the goal is to produce a hard cheese with aging capabilities, then more pressure is needed. The pressure should be uniform to promote the loss of whey from the entire piece of cheese. The previously mentioned methods tend to concentrate in the middle part of the product, leaving the edges somewhat soggy with whey.

Commercial cheese makers frequently use pneumatic pressure to reduce the moisture level to the desired percentage. This methodology has evolved over time. The Dutch are well known for a press operating on a counterbalance method. A weight would have been placed on a lever connected to a plunger, this plunger would rest upon a follower placed on top of the curds. The more weight added to the counterbalance, the more the cheese would have been pressed. Of course, care must be taken or the final outcome will be that of a pancake, not a nice thick wheel! As with all projects, experience will dictate the amount of weight and time needed to press the particular cheese attempted.

Presses can be pricey to purchase, so the homestead cheese maker might like to try this project.

Supplies needed:
Plywood and scrap 1" material
Nails
3/8 screws with nuts and washers
Metal draining plate
Weights
Plastic cheese mold
Cheesecloth

To begin: Cut a platform from plywood material, 30" x 18". Cut a second piece of plywood 11" x 5". Nail this into place in to the back of the platform directly in the center. (This piece will serve as a slight incline to set your tray upon). Next cut a piece of 1" pine board at 15". Drill one 1/2" hole 2" down from the top. This will be your back support and hold the weight bearing piece in place. Screw it into place from running the screw from the underside of your platform. Brace this piece with two supports 7 1/2" tall, one on each side of the 15" piece. Use screws to attach the braces.

For the center piece, which holds the weights: Cut 2 pieces of 1" material 18 3/4" long. Drill two 1/2" holes. The first 1"from the edge of the pieces, the second 7 ½" from the opposite end. Cut 2 6"pieces of pine to rest the weights on. Lay the two 18 3/4" pieces side by side and attach the 6" pieces with screws.

Cut one more piece of 1" pine 15" long. This will be the plunger that rests on top of the curd.

Then using a whole saw or jig saw, cut a circle from plywood. Most plastic curd baskets are 6 ¼" in diameter. So make the circle 6" across.

Now to assemble:
1.Platform
2.Attach incline to platform with nails
3.Attach back support and braces
4.Line up holes on back brace and weight bearing support. Run a 3/8" screw through the holes, follow with washer and nut, loosely fastened, so the arm will have movement.
5.Attach circle to plunger arm with nail.
6.Attach plunger arm to weight support with another 3/8" screw, washer and nut.

Purchase a pizza pan with holes or other perforated pan to place on slant under the plunger arm.

Follow the recipe for a hard cheese. Place warm curds into the plastic basket, lined with cheesecloth. Cover the plywood circle with plastic wrap, for sanitary purposes). Then place the plunger on top of the curds. Add weights, 10 pounds at a time. Let the curds rest in place for 20 minutes, then remove from the basket, re wrap in the cheesecloth, put them back in the basket and add more weight. Press under 10 pounds for an hour, then add additional weight and let rest overnight. Now your cheese is ready for brining and aging.

Wash the press and place in the sun to dry. It can become a source of bacteria so wash down with a solution of bleach, 1 part bleach to 10 part water. Let dry thoroughly before the next use.