Can you tell me your processes for pressing Colbys? I made some last night and saw two different recipes with very different poundage and timing for pressing.

Thanks

pressing weight is related to the size of the cheese, and way, pressing gradually is the main issue

kind of what I thought- funny thing is - the smaller recipe called for 50 lbs the larger one - 20 lbs.

Both Ricki’s and Tim Smith’s 2 pound recipes call for pressing gradually until you do 50 pounds for 12 hours.

Weight totally depends on the shape of the wheel, the wider the more the weight is distributed and u need more to add. So shape is important, again, experience is whats best and use the books as guides.

Experience it is! THANKS.

pressure = weight per area (pound per inch) or (kg per cm) this what Neil meant, the wider the surface the more weight u need to get same pressure

ok…I understood I think. It’s just that the 3 gal recipe suggested LESS PSI than the 2 gal recipe.

As what allot of the posts have stated in the last while, Experience is essential, U can go crazy ( like I did) by reading 20 dif articles and they all have variations. Learn the basics, do lots of small tests, then go big when u feel confident. Altitude were u live will also have a influence.