Installing a cheese press is a meticulous and hygienic process. Proper installation not only ensures the squeezing effect and produces perfectly textured cheese, but also guarantees safe operation.
The following are detailed installation steps and precautions, suitable for most household manual cheese presses.
Core installation steps
Before starting, please be sure to read the specific instructions of your press machine, as there may be differences between different models.
Step 1: Preparation and Hygiene
Cleaning and disinfection:
Thoroughly clean all components of the press (press frame, pressure plate, spring/weight, tray, etc.).
Use food grade disinfectants (such as Star Shadow disinfectant, diluted white vinegar, etc.) to disinfect all parts that come into contact with cheese. This is the key to preventing harmful bacteria from contaminating cheese.
Rinsing disinfected parts with boiling water is also a good method.
Prepare cheese:
Your cheese curd should have been cut, stirred, whey drained, and placed into a cheese mold with drainage holes. Cheese cloth (sterilized gauze) is usually laid inside the mold to help with drainage and shaping.
Step 2: Assemble the press machine
The usual order is from bottom to top:
Place the base and water tray:
Place the press base on a stable and sturdy tabletop.
Place the water tray (if available) to collect the whey discharged during the pressing process.
Place the cheese mold:
Place the mold filled with cheese curds in the center of the drain pan or base.
Ensure that the mold is placed smoothly. Fold the excess part of the cheesecloth flat on top of the cheese.
Cover the pressure plate (accompanying plate):
Cover the pressure plate onto the cheese mold. The function of this pressure plate is to evenly distribute pressure across the entire surface of the cheese.
Ensure that the pressure plate is aligned with the mold and kept level.
Install the squeezing mechanism:
For lever/spring presses:
Align the fulcrum of the press frame (usually a crossbeam structure) with the base and place it on.
Place one end of the press rod into the slot of the press frame, and suspend the other end.
Place the spring on the press rod and press it between the press frame and the pressure plate (or another pivot point on the press rod).
For Dutch/screw presses:
Install the threaded column onto the base.
Place the crossbeam on the column and pass it through the pressing screw.
Rotate the handle to gently contact the bottom of the screw with the pressure plate underneath.
Step 3: Apply pressure
This is the most crucial step, and the principle is' from light to heavy, gradual and orderly '.
Initial pressure (gentle pressure):
Purpose: To allow the curd particles to initially bind and release free whey, rather than compressing the curd too tightly.
operation
Spring press machine: Gently press the lever to compress the spring a small distance, and then fix it.
Screw press: Rotate the handle until you feel a slight resistance.
Duration: Typically lasting from 30 minutes to 1 hour.
Adjustment and flipping:
After the first press, you need to turn on the press, remove the cheese from the mold, and flip it over.
Why flip? In order to evenly compress both sides of the cheese, prevent the bottom from being too dense, and tidy up the folds of the cheese cloth to make the surface of the cheese smooth.
Put the cheese back into the mold (you can wash the original cheese cloth before using it, or replace it with a new one), and assemble the press again.
Increase pressure (mainly squeezing):
Purpose: To further eliminate whey and achieve the desired density and texture of cheese.
operation
Spring press: Increase the compression degree of the spring. Many presses have scales or indicators that tell you how many pounds of pressure have been compressed.
Screw press: Continue rotating the handle to apply greater pressure. Pay attention to the condition of the cheese.
Duration: According to the cheese recipe, it usually requires continuous pressing for 4-12 hours, or even longer (such as overnight).
Key considerations and techniques
Maintain levelness: Ensure that the entire press is in a horizontal state, otherwise the pressure will be uneven, causing the cheese to rise on one side and fall on the other.
The greater the pressure, the better: Excessive initial pressure will prematurely squeeze out the fat and protein on the surface of the curd particles, block the drainage channels, and prevent the internal whey from being discharged, resulting in rough and fragile cheese texture.
Collect whey: During the pressing process, whey will continue to be discharged. Remember to empty the water tray regularly to prevent overflow.
Observing cheese: Successful pressed cheese should have a smooth, uniform surface and a certain degree of elasticity. If there are cracks on the surface, it may be due to the pressure being applied too quickly or too much.
Cleaning: After pressing, immediately disassemble all components and thoroughly clean them to prevent residual whey and fat from drying up and breeding bacteria.