Doubling the recipe
Posted: 22 February 2011 05:56 AM   [ Ignore ]
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I take a cheese recipe and double it, does it change the pressing weights or times? I know that I need a bigger mold to put it in, but would it press the same?

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Posted: 22 February 2011 10:24 AM   [ Ignore ]   [ # 1 ]
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yes , their was a thread that was talking about that problem of recalculating.

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Posted: 22 February 2011 03:16 PM   [ Ignore ]   [ # 2 ]
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I looked for a thread but didn’t find one. I want to make a 4 gallon of milk swiss cheese because it says on my recipe that it does better if you increase the amount, and I have a mold for it. However it does not say to change the pressing for doubling the recipe.

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Posted: 22 February 2011 03:21 PM   [ Ignore ]   [ # 3 ]
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The issue is in how many pounds of pressure per square inch of surface are being used.  If you increase the size of your mold, you will need to adjust your pressing weight to compensate.  Calculate how many psi is being applied in the original batch and then recalculte on the basis of the larger surface area of the bigger mold.

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Posted: 23 February 2011 10:36 AM   [ Ignore ]   [ # 4 ]
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So if the mold is the same diameter but taller, it doesn’t change because the surface area is the same, but if the mold is bigger around then I have to refigure. Thanks

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