Most cheese require the use of a cheese press. Curds and whey can be separated by gravity draining, kneading, and stretching, or by pressing. Moist and spreadable cheeses such as chevre are gravity drained, but drier cheeses, such as cheddar, gouda, and parmesan require the use of a press. It is also important to have a press with a pressure gauge so that you know just how much pressure you need. The drier the cheese, the heavier the press needs to be.

My books, Homegrown and Handmade, as well as Raising Goats Naturally, have instructions and recipes for making several cheeses for beginners, such as chevre, feta, and mozzarella. [ Ссылка ]

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Cheesemaking for beginners:
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How to start making cheese:
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My online video course Your Home Dairy:
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