This page has been accessed times since 26 July 2000. Pressing the fresh curds to remove excess whey is important since spoilage of the cheese is hastened by retention of too much water in the finished cheese. This cheese press can be fashioned from items you may already have in your kitchen, or which should not be difficult to obtain. This protocol is intended to press the curd from making follows the recipe to turn five gallons of milk into cheese . Place wooden block on top of cheese 2.
Place presing frame can on top of plate.
Lie a very clean dish cloth over the can. Attach inner tube rubber band through canner handles with chopsticks 4. Pull up on attached rubber band, insert Mason jar underneath so that the band will press the jar onto the wooden block. Press down on the jar to exert added initial pressure on curd. Assembled press from above.