Learn how to use a Dutch Style Cheese Press!

[@Erika70079]

Thank you for the explanation! I knew about multiplying each number but I didn't know where they got those numbers from! Now I do. :)

[@Cheeseologywithadam]

You're very welcome!

[@sherylh4780]

Thank you for the information. Good to know.

[@Cheeseologywithadam]

Thanks for watching!

[@mossberg882]

Hey! Thanks Adam, i just got and assembled my dutch press last week, but the coefficient table that came with it didn't make much sense how to figure out weight multiplying. it was just a table of numbers. Your explanation was sooooo much easier and clearer ha! gonna go n maiden voyage this thing on some Butterkäse tonight. Fresh Sub, and look forward to your other videos on your channel. Cheers!

[@Cheeseologywithadam]

Hello! I'm so glad I could help, very exciting! I love my Dutch press, it works great. You'll get the hang of it quickly and centering the form. As for butterkase, that's one I haven't done yet, but it's on the short list. Tomorrow at 10 am EST, a brie video is releasing-first one of the bloomy rind series. Enjoy, and thanks for posting! Happy cheese making!

[@lisasharpe7793]

LOVE this video! It's the first time I've ever used my press and you made it so easy to understand. Question--I have 2 small molds that I'd like to stack in my press to press 2 cheeses at the same time. How does that change the pressure equation? Suggestions?

[@Cheeseologywithadam]

I would just account for the wait of the curd and the mold and figure that into your calculation for weights. Also, when you flip the cheese, I'd rotate which one is on top. Happy cheese making!

[@sewlittle1]

I'm new at making cheese. Do I need to purchase the basic cheese masking kit or should I purchase everything individually to start making blue cheese and cheddar cheese?

[@Cheeseologywithadam]

Hello. Kits exist for cheddar, but not sure I've seen any kits for blue cheese. If you need any help with knowing what to purchase for blue, I have an ingredient list in the description of my blue cheese video. I have two blue cheese videos. This one makes a very good mild blue. kzbin.info/www/bejne/rGfKaXZud5iImLcsi=MGmf-_jDL4R-eb8X

[@meghanndaley]

Thanks for the assistance! I still feel dumb through, I have the same one and I have confused myself on how to figure out pressing at 55lb

[@Cheeseologywithadam]

Sorry for the slow response, I was on vacation. The farthest notch out is 3x the distance of the fulcrum to load point, so any weight you hang there is putting 3x that weight on the cheese. For example, if you hang 5 lbs on the farthest notch, it's putting 15 lbs of pressure on the cheese.

[@meghanndaley]

Thank you so much!

[@jaredmcomber]

@@Cheeseologywithadam The math is slightly off. The first notch in your description isn't the same weight as what you're hanging (5 lbs) but actually 2x that so it would be 10 lbs. The reason is the lever is double to the distance from the fulcrum as your load point. The furthest point out is more like 4x.

[@johngrunewald6616]

Hi Adam, I made a Dutch-style press and it works just fine and I needed your explanation of how the weight multiplies. But I think you forgot something important so I will mention it here., The empty press, just the lever and the follower and connecting rod have a weight. So you need to use a scale and figure out how much pressure the empty press exerts. In my case it is about 4 lbs. So five lbs at one distance would be 5 +4 or nine lbs. Etc. Hope this makes sense. John G, Ecuador

[@Cheeseologywithadam]

Hello, thanks for the comment. On most home cheese maker press sizes, this amount would be negligible, so I don't even mention it, but you can certainly factor it in if you wish.

[@johngrunewald6616]

Hi again. Not really negligible. My press which is not too different then yours, when I trapped a scale beneath the six-inch follower and the table, with only the weight of the lever arm it was still generating 4 lbs. of pressure.I calibrated my press using that as a base pressure.@@Cheeseologywithadam