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sjf wrote:Sounds like you didnt let it drain long enough

no doubt but i tried draining my very first batch overnight-- this last batch i pressed. Perhaps proper draining for ricotta requires many days of draining. Do you have any experience with this??:)

grapeadmin wrote:No comments from me but please post and let us know how this one comes out.
thanks
john

Am i allowed to use dozens of 4 letter words????

2 failures-- i used a " sicillian recipe" the ricota tasted great but was too wet. I just madenother batch and pressed it for hours. i just lost most of the ricotta and still too wet for canolli filling. The recipe i used called for 1 gallon of milk. 1 qt buttermilk and 1/2 pint cream. bri...

where please???

6 years later an after a couple of rock hard mozzarellas i thankfully have some health issues under control. i just got the english made cheese press. as soon as the wine fermenter is off the counter, ill try again.
BTW G&G ships fast and packs very well

I'm very pleased with the press. Does the white plastic coating on the drip tray have to be taken off??

thanks

Im stil at that level. I need to know what herbs or recipe will give it more flavor please. I am wondering if a bit of lipase will make it more interesting?

gosh only 7 years to order a ceese press. The one i made had the serious wiggles.

In a few days we will be removing the raspberrys from the batch of raspberry wine. After we wring out the juice i really cant see throwing the leftover whatever away. Has any one ever tried to make or ever made preserves from the whatever it is????? Here are some of my thoughts. First the raspberrys...

im starting to smell like sulpher dioxide

grapeadmin wrote:Sounds good! Mozzerella is pretty easy.

john

i put the cheese press on my wish list I found about 3 square yards of muslin in a flea market for $1--It's waiting

I did it out of order but i learned something. since I like off dry wine, I could add the sweetner when i rack and just allow it to ferment again to the point where the alcohol kills the yeast. Maybe this mistake will push me into trying to learn how to use diferent yeast for diferent results. I hav...

I recived the order in good condition. Now i will wait for the time to try making mozzarella and ricotta

Im getting to bottling my redneck special today. A few weeks back i back sweetened ot and didnt treat with sorbate and sulfite because i was positive the fermentation had finished. lol lol Ity started fermenting again a day later and treating it at that timewas futile. Well i guess the alcohol conte...