The Press

The raw milk I bought yesterday separated to curds and whey much faster than the usual processed milk. By the time I realised it was too late to make soft, creamy cheese. I decided to make a fetta-type cheese instead. This meant getting out the cheese press that I haven't used in years. I designed and built it myself, and it works very well. The curd is in a muslin bag. Wooden blocks push down on a small plastic container to compress the curd, while the excess whey seeps out the many holes I drilled in the outer container. When the cheese was compressed enough I put it in brine to soak.