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by **Gordon** » Fri May 16, 2008 1:05 pm

I did think of that so I will probably add a couple of 'out runners' or something.

I'm cooking Indian tonight as my brother in law is comming over so I don't think I'll be progressing too far tonight, just when my cheese making stuff arrived and I'm picking up my bain marie this afternoon, still more play time tomorrow

by **Gordon** » Fri May 16, 2008 5:06 pm

http://i299.photobucket.com/albums/mm29 ... CN1710.jpg
http://i299.photobucket.com/albums/mm29 ... CN1711.jpg
http://i299.photobucket.com/albums/mm29 ... CN1712.jpg

by **BlueCheese** » Fri May 16, 2008 5:23 pm

Looks great! thanks for the pics

by **saucisson** » Fri May 16, 2008 6:58 pm

I want the dragon

That's so much better than the press I have where they put the lower paddle guide an inch from the bottom so you can only properly press by inserting spacers into the mold. I don't like to tell my wife it is an idiotic design, as she bought it for me.

by **Gordon** » Fri May 16, 2008 9:58 pm

Chris ( my wife ) says no can do on the dragon

by **Gordon** » Sat May 17, 2008 5:40 pm

It's done

Here's the pics

http://i299.photobucket.com/albums/mm29 ... CN1724.jpg

http://i299.photobucket.com/albums/mm29 ... CN1725.jpg

http://i299.photobucket.com/albums/mm29 ... CN1726.jpg

by **saucisson** » Sun May 18, 2008 12:52 pm

Very nice Gordon, did you get a bain marie from ebay in the end or somewhere else?

by **Gordon** » Sun May 18, 2008 4:49 pm

I got one via Ebay ( unsold "buy now" ) it was brand new with 4 1/4 gastronorm pans with lids and a tap for ï¿½100 I have used it to make my first batch of cheese ( Franco's / Rik's recipe ) it held the temperature steady @ 88 degrees F perfectly, The curds are now in my press

I am using 2 x 1 litre milk cartons for the counter weights with about 6 : 1 advantage so I estimate a pressure on the chesse to be about 12 kg and the press is holding :shock:

Lets see how we go from here

by **BlueCheese** » Mon May 19, 2008 4:27 pm

Looks very nice

by **saucisson** » Mon May 19, 2008 9:41 pm

Gordon wrote:I got one via Ebay ( unsold "buy now" ) it was brand new with 4 1/4 gastronorm pans with lids and a tap for ï¿½100 I have used it to make my first batch of cheese ( Franco's / Rik's recipe ) it held the temperature steady @ 88 degrees F perfectly, The curds are now in my press I am using 2 x 1 litre milk cartons for the counter weights with about 6 : 1 advantage so I estimate a pressure on the chesse to be about 12 kg and the press is holding

Lets see how we go from here

I'm very jealous, well not really, well done

Dave

www.sausagemaking.org

Erikht's cheese press

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