How many gallons of milk do I start out with to make a cheese in this press? Do I need any other molds in order to use it?
1192027
I haven't had the opportunity to use mine yet but most of my recipes use about a gallon of milk. Wether or not you need a mold would depend on the cheese you are making but you should need molds and if your recipe calls for them they can be made from household items like plastic cups so don't fret.
1192028
Depending on the cheese you're making the amount of actual curd you press may vary, but generally 1-2 gallons should be fine. You don't "need" other molds but a lot of cheeses call for a tomme mold. Cheesecloth or butter muslin however is a must.
1265243
Probably about 2 cups. You will have a lot of whey if you strain it for 2 hours. You can always forgo the straining and have about 4 cups of regular yogurt
735895
I don't know exactly how many pounds it will make but 30 pounds is a much more accurate estimate than 1 pound. Perhaps the person who responded with 1 pound meant that it produces around 1 pound with each batch. Suffice it to say that you will be able to make multiple batches yielding a pound or so each before you run out of any ingredient and then most of the ingredients are easily obtained to continue your new hobby and try new recipes. It's really a beginner's kit but if you are a foodie and have never made your own cheese you will not regret starting with this kit.
1804611
When I make Mozzeralla or Scamorza from 2 gallons of milk I have used three molds but could have easily just used two so a poung apiece sounds right.
274694
You have to get a feel for how much pressure you need. Just a bit of even pressure and after whey has been released you can tighten it a bit more. The press is good but I personaly wish that it had a pressure indicator like so many other cheese presses I have seen.
895283
The instructions describe how to add the starter. They recommend and I have had the best results by adding the powder to a small container and then spooning in some of the prepared milk mixing it into paste consistency and continue to slowly add milk till fully liquid then stir it into the full quantity of milk. If you just stir it in I experience some jars were right in texture and others were still milk liquid. When I mix as the instructions all the jars come out right. Hope that helps.
1477129
There are 5 packets of Chevre starter which will make about a lb of cheese each. Plus the Fresh culture which is a reusable culture were you make a mother and can keep it going. It also has recipes for making cheeses that do not require a culture. So, really the amount you can make with this kit really depends on you. 5 lb of Chevre +. It's a great starter kit. I was new to cheese making and started with this kit. I am now ordering my own cultures from else were but this kit was a perfect starter for learning the basics.
1253246
2 quarts or 2 liters is on my as yet unopened box--sample recipe seems to recommend about 1.33 lbs of cheese ; 1 1/2 cups of dry wine and a couple of teaspoons of kirsh along with garlic, nutmeg and corn starch
2245876
Usually a minimum of 1 cup. Check the instruction manual to see if your model can take less -- or needs more (like a cup and a quarter). You can also use chicken broth or other liquid.
1900843
I use 2, 5g packets of yo'gourmet freeze-dried yogurt starter with 2 quarts of any kind of milk. The only change I make to the directions on the back of the packets is that I incubate it in the Yolife yogurt maker for 24 hours. I make the double batch and make it in 2 wide mouth quart glass jars that fit just fine under the taller lid.
2117782
Yeah, that is a lot to have left over. I didn't follow the directions since I read on here beforehand that the measurements were off. I usually use 3 cups of milk and about 1 1/2 to 2 Tbsp of starter and that's it. I don't use the dry milk powder.
255739
I have only used this to make blended green tea chillers. I would just start with 8 oz. Warm milk and add 1Tbs. (Start with that and go from there).
114568
It comes with two molds and followers for those molds. Since you can only use one mold at a time in this type of press,... I wuld buy theplans from New England Cheese "Off the Wall" press. You can modify the mounting to keep it off the wall, or follow the directions and mount it to the wall. This way you can buy your molds and cut your followers to fit. And they need to fit well, or the curd will squeeze up around the outside of the follower.
14634
It comes with a recipe that uses 2 - 8 ounces packages of cream cheese and 2 eggs, which makes 6 cakes. 8 of the bottoms fit into a 10" pan. I would suggest 2 to be on the safe side, but your recipe may not fill all 12. I bought 3 pans not knowing, and that's too many. I love the pans, though, and have used them twice this month already!
843043
I use a quarter teaspoon per quart of milk. You will needs a strainer to seperate the whey to thicken the yogurt.
1565390
About 2-3 tablespoons of yoghurt to around a litre of milk is usually enough, thought it depends on the culture levels in your starter (fresher is better!). If you want your yoghurt to also be thick, you can add 1/4-1/3 cup powdered milk or a similar amount of cream.
1751593
When I bought the kit it did not include the sealer. From what I could find out the sealer needs to be mixed with purified water, bottled water. The amount to be used depends on how much they sent you. If it is their standard size it would be a quart, but suggest you try a pint and if it is to thick then add more water get it to a consistency of something between cream and milk.