love the channel, new to cheesemaking, but i'm on an info binge and your vids are the best on youtube! i hail from Wisconsin, usa...aka the dairyland. we're known as cheeseheads statewide! you'd love it, gavin.

Thanks Gavin for the information. I really enjoy your channel.

@GavinWebber

6 жыл бұрын

You're welcome!

Hi, love your channel. One question? What keeps the rod from popping up as you apply pressure? Do you have a washer inside the top wood part or is it just the grooves in the wood ? Thanks.

Is there any standard sizes for round cheese molds? (in terms of diameter I mean); thank you.

Hello Gavin. I've been watching your videos, and you've inspired me to try making some cheese. I'm completely new to this and I have a silly question for you; Is it possible to take a soft cheese (like a tub of ricotta) from the store, and convert it into a hard cheese of some sort? Thanks in advance!!

@GavinWebber

6 жыл бұрын

Check out my Ricotta Salata video to see how that can be done

I used 2 pieces of laminated shelf board about 1 sq. ft. With draw rods at each corner to tighten it down evenly. I kinda have to guess at the pressure/ weight I am applying but it works nicely and only needed 4 1 foot lengths of ready rod and a few washers and nuts.

@GavinWebber

2 жыл бұрын

That's a great idea!

Hey Gavin I wish you a happy new year, when I see this video, I'm pretty sure that the photo with vinegar dunken comes from Denmark, isn't that right..?

@GavinWebber

6 жыл бұрын

Yes, it certainly is. A curd nerd in Denmark named Aase sent it to me.

can you tell me if chocolate messed up cheader cheese?

Hi, We're wondering. As the cheese slowly compresses, do you have to come back and retighten the screw? (if you want to conserve the same pressure throughout). Thanks!

@alexa9985

4 жыл бұрын

he covered that in an earlier video and yes, he does.

@hayeschrissy

4 жыл бұрын

I was also wondering this same question. Do you only change the pressure 3 times or do you need to keep adjusting it ?

@hayeschrissy

4 жыл бұрын

NA which video

What are the dimensions of each threaded rod? Also, where can I get a spring like that?

@GavinWebber

6 жыл бұрын

You can get the press and spring here; www.littlegreenworkshops.com.au/product/cheese-press-with-spring/

Gavin Webber I am writing a story that takes place in the “Old West” somewhere around Colorado or Nebraska around 1885. My protagonist is a young man living on a small spread alone with about 40 head of cattle. Although they are in beef country he calf shares the cattle for their milk; as he explains it to a friend if you want to be able to handle an animal when you want to, you have to handle them frequently, so he milks them and brushes them daily so that when he needs to be able to handle them gently, he can. He probably breeds a half dozen calves at any given time. This gives him much more milk than he needs, probably about two gallons per day surplus for his own needs, but being a person who hates waste he learns to make butter and cheese and the like for his own table and those who are close to him. This isn't a major part of the story but kind of a side issue to show what he does with himself when others aren't around. My question; what kinds of cheeses would someone on a ranch in the “Old West” (given their level of technology and limitations of getting supplies) would he be able to make with a wood burning stove and equipment found on a ranch of that era? A mozzarella seems like it would be pretty straight forward, he has apple trees on his land so makes cider and apple jack, and lets some turn to vinegar- not a huge amount, a couple gallons per year maybe (My great uncle had a couple apple trees on his land and would get about 5 gallons of cider/jack and about three of vinegar each year). Would he/could he make his own rennet for other types of cheese or buy it? If he makes it, how? I have no talent in the kitchen but enjoy your vids very much. That you for your time and consideration, Alan Story- aka Astory

@GavinWebber

6 жыл бұрын

Hi Alan, the rancher could simply use raw milk (pasteurisation was not discovered by Pasteur until 1864), which contains all the local bacteria, and would use a "rennet bag", which is a salted and dried fourth stomach of a calf/lamb/piglet. You could make a pretty good farmhouse cheddar with these ingredients, especially if they had a basement or root cellar. Hope that helps

@sailorbychoice1

6 жыл бұрын

thanks mate!

Hay gaven hope all is going good 4 u

@GavinWebber

6 жыл бұрын

All good here!

Can you set a 50lb dumbbell on top for 50lbs of pressure?

@GavinWebber

5 жыл бұрын

Yes

@iqinsanity

4 жыл бұрын

I did that, even glued a board to the bottom, but sometimes the weight still tips and the pressing becomes uneven. Worth it to buy or build a proper press.

What material is your fabric made of?

@GavinWebber

2 жыл бұрын

Cotton

Nice 3d printer

Allow the dimensions of on the parts

I still dont know how it applies weight to the cheese...

@DiverMikeM

4 жыл бұрын

Stored energy in the compressed spring is always trying to relax hence downward pressure.

@joesphdryguvygiihuuygkytfi5131

3 жыл бұрын

The screw press on a spring which applies pressure to cheese