Moulding The Future Of Your Cheese.

Once you have gone through the effort of making your cheese, dealing with the rennet, the culture, fussing over temperatures, then next step is to mould and press/drain your cheese.  You could spend lots of money on commercial style moulds, and there is nothing wrong with that, but what happens if you decide that cheese making is not for you?  You are stuck with a $95 Kadova mould and what would you do with it?  You now have an expensive planter.  (By the way if you have one you don’t want let me know and I will take it off your hands.)  My solution is to use your own home made moulds until you decide it is time to move up to a commercial mould or heaven forbid give up the cheese.

I have used everything from old margarine containers(cleaned of course) to Dixie Cups.  You can use anything you want as long as it falls into this very important category, it MUST be FOOD SAFE, it should have this symbol on it.  This means that food can come in contact with it. I often look at what is in the container, are the crackers in packages in the box, is the food actually touching the container.  This symbol to the left will often be on European products or those from Asia.  There are symbols for plastic that have the arrows in a triangle and a number in the centre, you are looking for one that has a 5 in the centre.  When in doubt don’t use it!  If you are looking at other containers look for one that is stainless steel.  Most cookie tins are made from stainless steel, such as the Danish Butter Cookie tins that I use.

Moulds have holes in the them to allow whey to drain during the pressing time, so how do I get my holes in them?  It is simple with the metal ones I used a hammer and a nail.  I punched holes from the inside out, this is important because you don’t want any burs catching your cheese cloth and this provides the channels for the whey to flow in the right directions.  As for the plastic container I used a drill, but I made the mistake of drilling from the outside in, I have since learned that you can use a hot nail to melt holes into the plastic (I am leery to try this), but I then used a micro plane to smooth the burs out.  For the tins I use a plastic lid as a follower (what you put the weights on) and for the large plastic box I made a follower out of the lid.  Like any mould you must care for these, if you are careful you can get many uses out of the plastic one, but if the metal ones start to rust, then throw them out.  You must sterilize then prior to each use, but check them a few days before your next make so that you are not scrambling to find a mould the day of.

My Cookie Tin Mould from the top

This is the bottom
This is plastic lid used as a follower and the weights can sit on top
This is my bid plastic box, some times it is hip to be square.
There still are some burs, but they go down with each use.

 I have seen some people use berry containers, others use a plastic clamshell that had muffins in it.  Use your imagination and make some good cheese.


2 Comments on “Moulding The Future Of Your Cheese.

    • I have been watching this series called “Cheese Slices” hosted by Will Studd, and on one of the episode, the one about Vermont cheese, there was a ewe’s milk dairy that used what looked like plastic bowls with holes drilled in them. I am on the hunt for plastic bowls now.

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