www.sausagemaking.org

Hello folks.

Great posts Rik. Wonderful initiative, Franco.

This is a link I have enjoyed immensly. The Man can speak for himself, check out his page here:

http://biology.clc.uc.edu/Fankhauser/Cheese/Cheese.html

Erik

David and I go way back he got me started on making cheese when his site was in it's infancy and all he had was a couple of cheeses....his cheddar press consisted of a couple of jam jars and an elastic band.

I had a litre of milk was left out of the fridge and it went sour and rather than waste it I thought back to the days when I was in the infants class and we left milk on the window cill in the summer and the teacher showed us how to separate the curds from the whey by straining through a handkerchief...

I pressed that little cheese all 4oz of it and tasted it a couple of months later I suppose it was a cheese after a fashion but I have tasted better

I then found David's page and another cheese forum called Lacto Bacillus where David posted and I started to post as well. LB fell through and then came The Cheese Wizard but I think this failed about three years ago.

But keep in mind if you follow any of David's recipes he is American and deals only with American measurements which are different to ours.


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Digging in the archives........if you go to this URL.

http://web.archive.org/web/200102221500 ... s/643.html

then scroll to the bottom and got to my own website URL you will get my now defunct website with the cheesepress on it.

This is the URL for my cheesepress if it will come out of the archives.

http://web.archive.org/web/200107220706 ... s/PIC2.jpg


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http://web.archive.org/web/200208080432 ... s/PIC3.jpg

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Great website Erikht, thanks for the link.

Wohoki ....
the link has been on the forum almost since day one if you had read all of the posts.

posted on 30 march almost four weeks ago....

David Fankhausers article on buttermilk will be useful....

http://biology.clc.uc.edu/fankhauser/Ch ... ERMILK.HTM

.Rik

Well, thank you as well then.

My pleasure Wohoki

when are you gonna make some cheese then

Saturday. I've got some rennet and a culture thingy on order from Ascot, as well as a 110mm mould. Can't wait!

I might try one of the Lancashire types first (so I can eat it sooner ) but it's the Stilton that has caught my eye: the king of cheeses indeed.


(Sorry if I seemed snotty in my last post but I wasn't interested in buttermilk a month ago, so I missed your post.)

about eight years or so ago when I started making cheese there were only a few of us that were experimenting.

Another member I have lost complete contact with was Jack Schmidling

http://schmidling.netfirms.com/cheese.htm.

Jack was developing his cheesey press and trying to find a way of keeping the pressure on after winding down to take up the pressure. At this time I was using a fruit press and it had to be given a couple of turns every so often as the pressure released itself when it reached the end of it's tracel.

Jack came up with fitting a spring which would continue to keep the pressure on for a time depending on the length of the spring and I think he has now copyrighted it.
We were also developing the stilton recipe and David Fankhauser was going to make his American blue as he has no roquefort cheese avialable for Roquefortium.

We had a laugh because David used a phillips screw driver to make the holes in his cheese after dipping it in vodka before he drunk it.

That's a gem Oddley...where did you get it ?

It's a new one on me never seen anything like it..........

I take it it's a DOH cheese press and I can't find anything on it either.

I suppose you fill it with curd and compress the spring and let it do the work.


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.It will be interesting to see how it operates.


what size cheese will it press. ?