Like Hicks said, "Short, controlled bursts". Other than that you're going to need to get a bigger compressor or auxiliary tank. Small compact air compressors are really only designed to run nail guns. I have a 20 gallon compressor and it is borderline, a 30gal or larger would be much better for me.
No idea. Just a generic sand blasting gun. Available at any auto parts store or harbor freight.
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Generally speaking all fresh curds will squeak. I suspect the non-squeaking nature of the store bought ones has more to do with their freshness than anything. But the process in general should create firm squeaking curds.
As a matter of fact they do. That is one way to tell if they are "done".
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I'm not sure this process would work for that. To my understanding curd makers are more for fresh yogurts and probably don't get to a high enough temperature for hard cheeses. Also cheese types are heavily dependent on the cultures used to make them. You would need some source of the cultures in order to make different types of cheese.
It is pretty great to have several pounds of cheese on hand. Give it a go, worse case scenario you are out a couple of gallons of milk and some time.
The brine is just salt and water. Keep adding salt to warm watter yntil no more will dussolve. I try not to over think it if/when I do brine. I have reused the whey for brine water as well. I have not noticed a huge difference.
Yes those curds are cut a little large. I did try to make ricotta once with the left over whey 'scum' as you put it. The yield was so low I felt it wasn't worth the time.
When i was keeping track of the costs it was about neck and neck with store bought cheese. The real variable is whatever the going rate for milk was. The other ingredients are fairly inexpensive.
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His name was Robert Paulson.
Absolutely we have shipped equipment to the field, promoter, hotel at the destination with good results as well. Depending on luggage fees sometimes this is even cheaper than checking a bag.
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