Round Cheese Mould 10x10x9.5 cm | 300 g

Name: Round Cheese Mould 10x10x9.5 cm | 300 g
Brand: Browin
SKU: 2485
Price: 95.00 NOK
Availability: InStock

Tall round cheese mould for about 300 g. Gives a cylindrical cheese that takes pressing and ripening.

95,-

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Item No.: 2485

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Information

Round cheese mould 300 g: a tall mould for pressing and ripening

The curd is ready, the whey is drained, and there you stand with a lump that is supposed to become a cheese. The mould does the rest of the work. It presses the curd together, gives the cheese a surface it can ripen with, and lets the last whey drain away instead of pooling underneath. This tall round mould holds about 300 grams of finished cheese.

Makes cheeses of about 300 g	Tall cylindrical shape
Whey holes and feet	Food grade plastic

The mould is made from food grade plastic with no added colourants, so it gives off neither colour nor taste to the cheese. The round design is seamless with no sharp corners, which makes it easy to clean properly. Holes in the wall and base let the whey out, and the feet lift the mould clear of the liquid draining off.

Pro tip!
If you need a weight for pressing, a water bottle will do. A one litre bottle weighs exactly one kilo, and two of them give a 300 gram cheese the pressure it needs for the first few hours. Increase the pressure gradually, never all at once, or you close the whey channels and the cheese turns uneven inside.

Features

Efficient drainage: Holes in the wall and base let the whey run freely away during pressing.
Feet that raise the mould: The mould stands above the drained whey, so the underside of the cheese stays dry.
Food grade plastic: Colour free plastic with no sharp corners, safe for long contact with food.
Long life: Takes washing and repeated use, and cleans up completely.

How to use

Scald the mould in boiling water before use.
Line the inside with a cheesecloth if you want a completely smooth surface.
Fill the curd into the mould while it is still warm.
Set the mould on a draining surface and let the whey run off.
Turn the cheese in the mould after a few hours so it drains evenly from both sides.
Take the cheese out, salt it, and let it dry before ripening or serving.

Specifications

Product	Round cheese mould
Capacity	About 300 g of finished cheese
Inner diameter	9.7 cm
Outer diameter	10.0 cm
Inner height	9.1 cm
Outer height with feet	9.5 cm
Material	Food grade, colour free plastic

FAQ Frequently asked questions

Why does the mould need feet?

Because the draining whey has to get away from the cheese. If the mould sits flat on the surface, the base stands in its own liquid, and the underside stays soft and wet while the rest of the cheese dries. The feet lift the mould clear of what runs off.

How much milk do I need?

As a rule of thumb ten litres of milk gives around one kilo of firm cheese, and around one and a half to two kilos of fresh cheese. So for 300 g of firm cheese count on roughly 3 litres of milk, and a good deal less for fresh cheese.

Which cheeses can I make in it?

Fresh cheese, rennet cheese and firm cheeses that are pressed and ripened. The curd and the handling decide the result, the mould only sets the shape and how well it drains.

How do I clean the mould?

Rinse in cold water first, never hot, because hot water coagulates the milk proteins and sets them in the holes. Then wash with detergent and a brush, and scald with boiling water before the next use.