A Simple and Inexpensive Cheese Press

Cheesemaking is an amazing alchemy that transforms milk into a profusion of different textures and flavors.  The entryway for me was ricotta, an easy and forgiving cheese to make with no fancy equipment or supplies needed.  Mozzarella came next, also very do-able with supermarket ingredients and kitchen utensils.  I was so pleased with the results of these first forays into cheesemaking that I decided to go all in and try making hard (as in consistency) cheeses like cheddar.  

There is a certain amount of gear that you need in order to go to the next level.   One of the main pieces of equipment necessary for making harder cheeses is a cheese press to squeeze the curds under a specific pressure for a set amount of time.  I found cheese presses for sale online but they were expensive ($70-$275).  I decided that making my own was the way to go. I wanted something that would be able to handle up to two pounds of curds and generate up to 50 lbs of pressure.  I took my inspiration from a couple of similar press designs I found online and added my own ideas.  After a little experimentation I ended up with a press that was simple to use and inexpensive to build using basic tools.   Expect to spend between $10 to $25 depending on how much stuff you have at home already.

As with any set of instructions this will guide you to replicate what I made.  Don't feel constrained by my ideas though, you should modify my design to meet your needs any way you see fit.

Check out my blog for other stuff I've been making including a cheese cave for ageing all this cheese I'm going to be making with my new press...

Step 1: Stuff You Will Need

Materials

1 piece of wood-    3/4" x 7 1/2" x 5 1/4" 
2 pieces of wood-  3/4" x 7 1/2" x 1 3/8"
2 pieces of wood-  2" x 5" x 5"
2 pieces all-thread rod at least 13" tall (depends on the springs) x 3/8" dia
Asst'd 3/8" dia. hardware:
2 wingnuts, 4 nuts, 6 washers, 2 lock washers
2 springs w/ 50lb compression strength approx. 3 1/2" tall x 7/8"dia (more about this on step 4)
4 screw in feet
1 index card or piece of card stock
1 small wood screw
1 plastic pitcher
1 5" x 5" piece from a plastic cutting board
Some scrap wood pieces
Mineral oil      (you can get this at drugstores, make sure it is unscented)

Tools

Saws (I used a table saw, jigsaw and a handsaw)
Drill and bits
Sandpaper
Ruler
Small square
Pencil and a pen
Possibly a tap for threading the holes for the feet (optional)
Bathroom scale or any scale that will read up 50 lbs.

Comments

[lhardwick]

Get a plastic lid that is a bit bigger than the mold, make (heat and bend or just cut) a little pourer bit, then sit the mold on that so the curds can drain into the sink and you won't have to use plastic wrap and put it in the sink - especially if you have it pressing a cheese for 12 hours or so!

[spike3579]

Great idea! Especially because everyone has a plastic lid sitting around that doesn't match any containers anymore.

[spike3579]

The more parallel the better but work with what you can get. The worst that will happen is that the cheese cloth will bulge around the top plate some. Not a biggie.

[streetrod5]

Spike, I am planning on making one of these, but haven't found any plastic pitchers that have perfectly parallel sides - is that critical? Great 'Able!

[Frederbee]

I love your press, the book on cheese-making I just picked up called for it in every one of my favourite cheeses, and the prices of the presses terrified me (what if I only use it once and then stop?). Thank you so much for your instructable, when I finish making mine I'll definitely post pictures. Depending on how well I use it, I may end up making more than one for bigger cheese!

Also, isn't it odd that the spell-check on the comment box underscores the word instructable?

[spike3579]

Good luck with your press. My cheese making arc was pretty short lived so I'm glad I didn't shell out $200 for a press. A friend of mine uses one I made her weekly. She even joined a goat co-op!

[Eddie j]

I took a 3 hr class on cheese making (Gouda) is what we made. he told us that 50 lbs is not always 50lbs it all depends on the surface area of your mold. for
example a 4" round mold will have less surface area than a 6" round mold. which means that it will also have more pessure on it. to find out how many sq inches you have in a round mold is to PI 3.14 X R X R = sq in
Now I am trying to find out the PSI on the soft press and the PSI on the hard press.

[spike3579]

I never thought about that. Post your findings on the correct PSI in the comments so we can use the right ones!

[Anna W]

Excellent! Beautifully crafted, well documented and explained, and just what I've been looking for. I should get one made before the cold sets in. Thank-you!

P.s. Have you any further suggestions/modifications since then? And how goes the cheese-making?

[spike3579]

I did change the scale on the next one I made to make it simpler and more elegant. You can see it here. I've actually done very little cheese making over the past year. My cheese cave right now has returned to it's old life as an overflow fridge for long term storage. Currently it's holding a bunch of different pickles and some duck leg confit.

[mslaynie]

Is it really this easy to make cheese? I mean, I don't mean it's easy, but... this actually looks like something I could do! I'm speechless...

[craigbw]

This is my next project in 2011. I can also envision using the press for applications other than cheesemaking! Thank you for doing all the design work.

[spike3579]

What sort of applications? Evil ones?

[aeray]

Cheesemaking rocks, as does your press. I'll be building one of these well-designed-and-executed presses once I get my meat-curing fix. Meat and sausage curing has been distracting me from cheesemaking for a while now (and the kraut, and the kimchi, etc). Thanks!

[spike3579]

I hear you. I 've been to sausageland too. In fact, I need to post my sausage stuffer design. The kitchenaid stuffer is a total pain. I've made fresh sausage but am dreaming of cured sausages. Cheesemaking got in the way of my meat curing desires...

[aeray]

I just finished some bresaola and corned elk, and I'm working on a prosciutto and some guanciale. Elk landjager is next, and I'll be using the kitchenaid as well, so hurry up and post the stuffer design!

[tbcross]

I love love love this ible!!! Did I mention I have goats? I had been dreading shelling out the $ for presses once we start getting milk. This is brilliant! Thanks

[spike3579]

MMM goat's milk. I'm jealous. (except for the whole caring for and milking part)
You'll be making Chevre in no time. I don't think you even need a press or a mold for it.

I'm actually considering getting goats...

[tbcross]

I've got a recipe for queso blanco and one for mozzarella. My step-dad is from Wisconsin and he influenced my eating habits greatly, ....I eat cheddar on my pancakes even! I've got mini's Nigerian Dwarf and Pygmy so I am hoping for milk next spring.

[Chicken Girl]

This is great! I've been wanting to get into cheese making but was a little intimidated.

[spike3579]

If you can handle chickens you can certainly manage some milk in a pot. It doesn't squawk or flap around at all.

[zack247]

I love cheese, but i don't think making one of these will be done by me.
great work on the cheese press, and it looks like the cheese turned out great too!

[Ronyon]

spike3579:BTW, your blog is great, as is your wifes, and I have just spent a couple nice hours on perusing them, and the links from them...

[jprewitt6]

I like your press, especially the fine detail of the wood, etc.

[spillmatic]

very cool! practical, straight forward, very useful. I might not be pressing cheese in my near future, but this is how a good instructable is made. Here here!
Mike in Portland

[Ronyon]

Uh, wow! I am an avid bread maker and have been considering branching out into cheese.Your Instructable is inspiring!

[spike3579]

You definitely should. I got excited about messing with microorganisms making sourdough starter. In fact, I need to go feed those little suckers.  Once I made ricotta there was no going back.  A good place to start is Home Cheese Making by Ricki Carroll.  It's been in print since 1978 and is my go to source for recipes.   She has an online store and informative website as well.