How to choose cheese molds?

Cheese is an ancient food. There is a legend that the process of making cheese was discovered by chance by an Arab trader who kept milk in a container along with the stomach of the animal. Soon the milk turned into cottage cheese. The earliest cheeses were very acidic and salty, similar in texture to rustic cottage cheese or feta cheese. Currently, the counters of modern stores offer a wide range of cheeses for every taste and size.

Cook at home

Cheese making is common all over the world. Now everyone, having mastered a certain technology, can prepare this product. The main thing is the availability of good milk, the appropriate equipment and the right form for cheese.

Still about 5 years ago it was problematic to find a suitable option. Now the choice of forms is diverse. They are different in size and very convenient to use.

And, perhaps, the dream of any cheese maker is to have a professional uniform. But the prices of such products are quite large, and not everyone can afford. And if you take into account the fact that making home-made cheese helps to significantly reduce costs, then buying expensive forms is illogical.

Forms for cheese own hands

You can create similar forms yourself. Previously, the cheese was pressed in wooden products, but plastic has now replaced plastic, which significantly simplifies the task. To make a mold for home cheese, you can use a plastic bucket with a capacity of half a liter. Using a needle, you need to make holes in it.

Also perfectly fit molds from stainless steel. It is better to prepare several containers at once. If you put these molds one in the other and then swap, then they produce excellent self-pressing cheese. An alternative to a professional form for cheese can be a colander or fruity.

Variety in shops

For those who decided to purchase cheese molds in stores, there is a huge choice. Here everything depends on the preferences of the hostess. The product can be square, and round, and metal, and wooden. Forms for the press should only be selected using stainless steel or plastic of increased strength. With the help of such forms, more hard cheeses are made. For soft forms of plastic are perfect. During the preparation in such forms there is no pressure, and the cheese is compacted under its own weight, which does not oblige you to purchase a product from a dense material. The geometrical shape can be chosen very different. The choice will not affect the quality of the final product. But the size of the mold influences the time of the cheese preparation. In a smaller product, the compaction and ripening of the cheese will occur much more quickly.

The result of the cheese will depend on many factors, such as good milk, a properly selected cheese form, weight of the press, time for ripening, spices and spices. But the main factor is the attitude with which this product is prepared. After all, only cheese, cooked with love, turns out delicious.