Just making my first Lancashire using Franco's recipe, its now in the press.
Everything went perfectly with a good clean break (thanks to Jen'sCaCI)
I would like to know how long to press this for and what weight to use)
Also if anyone could give me the link to a Ricotta recipe to use up the wey.
Thanks
wallie
Franco's Lancashire pressing.
3 posts
• Page 1 of 1
Franco's Lancashire pressing.
by wallie » Tue Feb 19, 2008 7:54 am
- wallie
- Registered Member
- Posts: 578
- Joined: Wed Nov 29, 2006 3:05 pm
- Location: Newcastle Tyne & Wear
by jenny_haddow » Thu Feb 21, 2008 12:03 pm
Hi Wallie,
When I make up the Lancashire recipe I press for about three days with a bag containing two 1.5 kilo dumb bells hanging from the arm of the press. I secure the press by a retaining cord looped over a hook in the wall. Not very scientific but it seems to work and the cheese is well compressed at the end of it.
Hope this helps
Jen
When I make up the Lancashire recipe I press for about three days with a bag containing two 1.5 kilo dumb bells hanging from the arm of the press. I secure the press by a retaining cord looped over a hook in the wall. Not very scientific but it seems to work and the cheese is well compressed at the end of it.
Hope this helps
Jen
-
jenny_haddow - Registered Member
- Posts: 1331
- Joined: Thu Mar 30, 2006 7:54 am
- Location: Cambridgeshire and France
3 posts
• Page 1 of 1
Who is online
Users browsing this forum: No registered users and 6 guests