Hi, All. Glad you like my press. I got the design off the Cheese Forum, via Google images, as being someone who loves maths, I set up a formular on Exel for the working out. I used 8 mm bolts on my press and 6mm on this one, and even the weight of the bolts make a differance to the unloaded press weight. Its extremely sensitive so I use an old 2lt milk bottle and set the weight using kitcen scales to set the weights. I appologise to Gavin for jumping in like this. I guess I have junket running through my veins, Dave
Thanks for gifting it to Gavin! I look forward to seeing it in future videos. I have a question though. At higher weights, there will be a strong upward force pulling against the vertical supports but it looks as though they are just pressed into the base. What prevents them from popping out? Are there screws from the bottom holding them in that we did not get to see?
WELL, now you've done it,,,,, you know we ALL want one now,,,,!!!! You'll never hear the end of it, till you come up with some build designs,, OR a retailer !!!
I've been meaning to build myself a Dutch press for years now but this double lever design would save some space. Doubling up on mechanical advantage is so simple but the results seem to speak for themselves.
You have to love physics. I built my own compounding cheese press during one of our many lock downs. They work very well though they take up a little more space than a spring based system. Just remember that max force is applied when the lever is horizontal. At 45 deg it is around 0.7 of the end weight. Mine is made from Tassie Oak (hard wood). I thought pine might have been too soft. David's version is very well finished. Nice job!
I knocked up a quick Dutch press with C16 CLS offcuts that I had, it probably took no more than 10 minutes. It was in Gavin's gallery a month or so ago. I now put bathroom scales between the press and the follower instead of a block of wood. I zeroed the scales (mechanical) to take their own weight into consideration and I now can see exactly what force I'm applying at any time. I'll probably add a second lever as the long arm does make it a bit bulky.
With a spring press, does the pressure become less as the cheese compresses and the spring tension decreases? I think the most accurate way to go would be to make something that you can just put weights on, with a completely vertical movement.
I recommend a plastic water or milk jug as the weight. My press came with this recommendation as well as a list of how many cups of water = each weight (example: 2.5 cups water = 10 pounds pressure). So, I used that guide, water, a measuring cup, and a sharpie to mark each pressing weight. Now I just fill the water to whatever line of weight the recipe calls for. (I hope that made sense.)
@@Frank-bc8gg 1lb is 454g; a UK/English Canadian pint is 568ml (20 imp fl oz), US pint is 473ml (16 US fl oz). An Aussie pint is 570ml, but a South Australia pint is 425ml. India's pint is just 330ml. Israel guesses at 400 ±10% ml. Canada gets a second mention as if you order beer in French "une pinte" it's 1135ml. (1ml water = 1g of course) Yeah. Pints are difficult, and none of them are 1 lb in weight. Metric is metric though, I'll always take the "less fun" option. Except for when it comes to my 568ml of beer 🍻
@Heidi Pop bathroom scales under the press and you can measure it. Ultimately it doesn't really matter if "10lb" is actually 8 or 12, but it's pretty easy to do for a sanity check.
That is a spectacular looking cheese press. You are a lucky curd nerd Gav. I have a similar dutch style press and use a couple of small dumbells ranging from 500g to 2kgs attached with rope to carabiners for weight. It works well because I vary the weight by combining different dumbells weights (the max I have done is 4kgs of weight).
Wow, that’s the power of the leverage principle eh?! I remember years ago working on my car with my girlfriend’s father for so many afternoons, and he taught me the usefulness of just a long plank of wood levering across some stacked bricks to move,..a muffler joint I think?! Great press anyway, Gav!
I've got a Dutch press similar to this. I bought it on eBay from a woodworker. I tie some of my old dumbbell weights to it. The only problem with these tall, narrow designs is that they can topple sideways if you’re not careful.
Hawaiian curd neophyte here- I have worked out the math for the double press in the size (larger) that I am planning on building for my dive into this new realm and will be attempting some larger wheels of the hard cheeses so the math isn't an issue, however I do have a question for you on the end pressures (Cheese side)- Most of the time we see you do a single form press at a time. What about the times the curd overflows or you intentionally make a large batch and need a second or third or fourth mold- I would think a single stacked pair or trio of cheese molds --assuming they are identical would need the same weight as a single cheese form, but would placing two form stacks of two side by side - for four forms total-- would halve the end downforce on this press since we are distributing it over two forms? We would need to double the end pressing weight, right? Or is it still the same? Having trouble finding much on this- Thanks
Love cheese presses!! I'd give this video a Like Gav, but the Likes today total 665, so I'll do it later! I can't tell you how many times this infamous number has popped up on TH-cam the past month!! I built my own beautiful lever action press from Tasmanian blackwood a while ago, but haven't yet bolted it to the wall. Looking forward to using it.
Interesting video. It makes perfect sense that when pressing, you're looking at pounds per square inch (well, mass per surface area) and not just mass by itself. I guess the raises the question, when the recipe says "press at 50lbs"; what is the pounds per square inch (mass per surface area) that you should be pressing at?
Is there updated links for the plans? The link for the cheeseforum BB none of the attachments load. All 404 error. Would be great if someone could post plans for this incredible cheese press.
Hi Gavin, i did ask for details on your channel for the measurements for this press,but maybe i thought you are not allowed to do this,so i stilled the picture of it and ended up making one which works very well,now being used in china making my cheese.
I was just looking for a toggle bolt to make swapping out height but you might have better luck if there's a ships chandler nearby. Otherwise I saw some quick release button hood latches on Ebay which would work.
The beauty of this press is that one doesn't need heavy bottles or weights. What I'd do is that I'd buy decorative gravel and hang it in a bag. Very small volume and it can be controlled one stone at the time.
Under the TH-cam screen there's a link on the Cheesemakers forum. You can do a search on the forum too, as I've built the most recent post from a bloke who used to make and sell them, and had since retired
Hey gav as a budding woodworker I would love to get the plans/dimentions for that to make one for myself Edit: well I should have watched haha, thanks for the link
Hello there Gavin, Greetings from Christchurch NZ. A Great Design .... Just one thing .... The 2 X Long & Short Columns .... They are under 'Tension' and there a Real Possibility that it could Pull Out of the Base.... As it was assembled it is just a Snug Fit and would hate to have it come adrift while making and pressing a Cheese. I would suggest a Wood Screw into Each Upright Column, thru from the 'Darker' 'End Plates', having the Screws in 'Shear'. Simply put .... If the 'Ram' is pushing Down, then the Opposite Force will be on the Columns, lifting Up ( For Simplicity .... Not taking the 'Weight' applied into the calculation' .... Keep well and Very Best to You and Yours ... Stay safe.... Cheers .... Keith
@@GavinWebber Brilliant .... Was going to suggest That, but thought that maybe a 'Less Permanent' fixing more desirable ..... :-) :-) :-) Thanks for the reply .... Best to You and Yours .... Cheers from NZ
Wonderful gift, Gavin, good on you! Just curious… with the Lauder mould, is it really necessary to use the board across the top of the follower? I would have thought that the dangly part of the press that exerts the pressure could just fit down into the hollow bit of the Lauder follower. It doesn’t touch the cheese, and would be pressing in the centre of the follower…?
Yes, it is, the centre of the mould has the micro holes in it and is very thin compared to the round bit at the top. I think that using the board would be prudent in this case.
Gavin, is this press "better" than the spring since the weight will remain constant while the cheese shrinks over the spring, which you sometimes have to readjust after long presses?
![[LIVE] : ONE ลุมพินี 85 | คู่เอก "ยอดเหล็กเพชร vs ผึ้งหลวง"](http://i.ytimg.com/vi/Qq_19bnnxEo/mqdefault.jpg)
That's a great gift! There's something that just feels satisfying about using wood for crafts like this.
Couldn't agree more!
Hi, All. Glad you like my press. I got the design off the Cheese Forum, via Google images, as being someone who loves maths, I set up a formular on Exel for the working out. I used 8 mm bolts on my press and 6mm on this one, and even the weight of the bolts make a differance to the unloaded press weight. Its extremely sensitive so I use an old 2lt milk bottle and set the weight using kitcen scales to set the weights. I appologise to Gavin for jumping in like this. I guess I have junket running through my veins, Dave
Thanks for gifting it to Gavin! I look forward to seeing it in future videos. I have a question though. At higher weights, there will be a strong upward force pulling against the vertical supports but it looks as though they are just pressed into the base. What prevents them from popping out? Are there screws from the bottom holding them in that we did not get to see?
@@azrobbins01 They should be glued into place, well spotted.
Hi @@cydery. Would you mind sharing your schematics. I’d love to make this with my dad.
Nice job on the press. Fun fact, it's a small world, my grandparents had a dairy farm just outside of Tallangatta that supplied milk to the Co-Op.
@@brianrollins3245 I think I still have a little peice of Tallangatta running through my veins
WELL, now you've done it,,,,, you know we ALL want one now,,,,!!!!
You'll never hear the end of it, till you come up with some build designs,, OR a retailer !!!
Hey, Lance what did you do today?
...uh watched an Aussie build a cheese press?
WHAT?!? WHY???
I have no idea, but it was awesome.
Ps. Thanks for a lovely channel and your love for sharing the 'art of cheesemaking' with us.❤
I dont even care about cheese, I just like being called a curd nerd. But now I know all about the stuff :)
Wonderful and thoughtful gift! Great memories too! Perhaps it’s time for a road trip to his old, abandoned cheese factory. Gorgonzolas in the Mist!
Just finished one Gavin. Don't see a way to post a pic, but I already love it. Thanks for sharing and especially for the young fella for gifting it.
Nice work!
This is so thoughtful ❤️ what a great gift gavin!🙌
So excited to see a new press becoming a member of the cheese-making videos!
I've been meaning to build myself a Dutch press for years now but this double lever design would save some space. Doubling up on mechanical advantage is so simple but the results seem to speak for themselves.
You have to love physics. I built my own compounding cheese press during one of our many lock downs. They work very well though they take up a little more space than a spring based system. Just remember that max force is applied when the lever is horizontal. At 45 deg it is around 0.7 of the end weight. Mine is made from Tassie Oak (hard wood). I thought pine might have been too soft. David's version is very well finished. Nice job!
I knocked up a quick Dutch press with C16 CLS offcuts that I had, it probably took no more than 10 minutes. It was in Gavin's gallery a month or so ago. I now put bathroom scales between the press and the follower instead of a block of wood. I zeroed the scales (mechanical) to take their own weight into consideration and I now can see exactly what force I'm applying at any time. I'll probably add a second lever as the long arm does make it a bit bulky.
With a spring press, does the pressure become less as the cheese compresses and the spring tension decreases? I think the most accurate way to go would be to make something that you can just put weights on, with a completely vertical movement.
I got fed up with juggling water bottles so went to the local recycling station and bought half a dozen 1 kg weight lifting weights for $2 each.
What a great press to be gifted
I suggest running a small loop of paracord through the arm at the weight end. The you can use an "s" hook (for instance) to hold your weight.
Can't wait for your next cheese video using this press!
I recommend a plastic water or milk jug as the weight. My press came with this recommendation as well as a list of how many cups of water = each weight (example: 2.5 cups water = 10 pounds pressure). So, I used that guide, water, a measuring cup, and a sharpie to mark each pressing weight. Now I just fill the water to whatever line of weight the recipe calls for. (I hope that made sense.)
Old maxim of a pint is a pound the world around is useful here. Or a liter is a kilo but that is less fun.
1 liter = 1 kg, 1ml = 1 gram
@@Frank-bc8gg 1lb is 454g; a UK/English Canadian pint is 568ml (20 imp fl oz), US pint is 473ml (16 US fl oz). An Aussie pint is 570ml, but a South Australia pint is 425ml. India's pint is just 330ml. Israel guesses at 400 ±10% ml. Canada gets a second mention as if you order beer in French "une pinte" it's 1135ml. (1ml water = 1g of course)
Yeah. Pints are difficult, and none of them are 1 lb in weight. Metric is metric though, I'll always take the "less fun" option. Except for when it comes to my 568ml of beer 🍻
@Heidi Pop bathroom scales under the press and you can measure it. Ultimately it doesn't really matter if "10lb" is actually 8 or 12, but it's pretty easy to do for a sanity check.
@@Frank-bc8gg how about: a liter is a kilo for you and me, yo. 😂
Hi Gavin, that press looks nicely made, great gift and a interesting background story. cheers
What a wonderful gift! You've built a great community, Gavin. I enjoy watching very much!
Omgoodness! I need one of these in my life🤯
Your videos make me very happy every time :)
Turned out great! Thank you 🙏🙏
That is a spectacular looking cheese press. You are a lucky curd nerd Gav.
I have a similar dutch style press and use a couple of small dumbells ranging from 500g to 2kgs attached with rope to carabiners for weight. It works well because I vary the weight by combining different dumbells weights (the max I have done is 4kgs of weight).
I could watch you all day.
that will work great in your backyard.
And a fine cheese press indeed! Lucky man!
Wow, that’s the power of the leverage principle eh?! I remember years ago working on my car with my girlfriend’s father for so many afternoons, and he taught me the usefulness of just a long plank of wood levering across some stacked bricks to move,..a muffler joint I think?! Great press anyway, Gav!
I've got a Dutch press similar to this. I bought it on eBay from a woodworker. I tie some of my old dumbbell weights to it. The only problem with these tall, narrow designs is that they can topple sideways if you’re not careful.
The size of the base is critical. I've never had an issue with "toppling over" with mine.
Hawaiian curd neophyte here- I have worked out the math for the double press in the size (larger) that I am planning on building for my dive into this new realm and will be attempting some larger wheels of the hard cheeses so the math isn't an issue, however I do have a question for you on the end pressures (Cheese side)-
Most of the time we see you do a single form press at a time. What about the times the curd overflows or you intentionally make a large batch and need a second or third or fourth mold- I would think a single stacked pair or trio of cheese molds --assuming they are identical would need the same weight as a single cheese form, but would placing two form stacks of two side by side - for four forms total-- would halve the end downforce on this press since we are distributing it over two forms?
We would need to double the end pressing weight, right? Or is it still the same? Having trouble finding much on this- Thanks
Love cheese presses!!
I'd give this video a Like Gav, but the Likes today total 665, so I'll do it later!
I can't tell you how many times this infamous number has popped up on TH-cam the past month!!
I built my own beautiful lever action press from Tasmanian blackwood a while ago, but haven't yet bolted it to the wall. Looking forward to using it.
Interesting video. It makes perfect sense that when pressing, you're looking at pounds per square inch (well, mass per surface area) and not just mass by itself. I guess the raises the question, when the recipe says "press at 50lbs"; what is the pounds per square inch (mass per surface area) that you should be pressing at?
What a gift for a cheesemaker.
Anyone else chanting..The cord!! The cord!! At the computer, when the weight went up and he was confused...
Hi there I was just wondering if you know where I can get 1 of these from please.☺️
Reddit got me here by saying Curd Nerd.
Outstanding!
The scale suddenly says 3kg.... Well yes Gav, you left the cable on the handle hahaha
Take my money! I'd pay quite a few American dollars for one of those.
Is there updated links for the plans? The link for the cheeseforum BB none of the attachments load. All 404 error. Would be great if someone could post plans for this incredible cheese press.
Shoot me an email. My address is on the about page. I have some for you
Hi Gavin, i did ask for details on your channel for the measurements for this press,but maybe i thought you are not allowed to do this,so i stilled the picture of it and ended up making one which works very well,now being used in china making my cheese.
I was just looking for a toggle bolt to make swapping out height but you might have better luck if there's a ships chandler nearby. Otherwise I saw some quick release button hood latches on Ebay which would work.
What are lengths between the fulcrums or where can they be found?
Automatic Closed Captioning says:
“G’day curd nudes”
I read your comment at 15 minutes in. Of course I had go back for the laugh. Isn't technology wonderful?
I came here from that one tweet
Was not disappointed
I need this in my life!
The beauty of this press is that one doesn't need heavy bottles or weights. What I'd do is that I'd buy decorative gravel and hang it in a bag. Very small volume and it can be controlled one stone at the time.
Is there a link for us to be able to purchase one of these it looks like a great build!
Under the TH-cam screen there's a link on the Cheesemakers forum. You can do a search on the forum too, as I've built the most recent post from a bloke who used to make and sell them, and had since retired
Hey gav as a budding woodworker I would love to get the plans/dimentions for that to make one for myself
Edit: well I should have watched haha, thanks for the link
Nice press. Let's make some cheese.
Hello there Gavin, Greetings from Christchurch NZ. A Great Design .... Just one thing .... The 2 X Long & Short Columns .... They are under 'Tension' and there a Real Possibility that it could Pull Out of the Base.... As it was assembled it is just a Snug Fit and would hate to have it come adrift while making and pressing a Cheese. I would suggest a Wood Screw into Each Upright Column, thru from the 'Darker' 'End Plates', having the Screws in 'Shear'. Simply put .... If the 'Ram' is pushing Down, then the Opposite Force will be on the Columns, lifting Up ( For Simplicity .... Not taking the 'Weight' applied into the calculation' .... Keep well and Very Best to You and Yours ... Stay safe.... Cheers .... Keith
Hi Keith, I've since been told by David that I need to glue the columns in place.
@@GavinWebber Brilliant .... Was going to suggest That, but thought that maybe a 'Less Permanent' fixing more desirable ..... :-) :-) :-) Thanks for the reply .... Best to You and Yours .... Cheers from NZ
Might I suggest dove tail joints in the base?
Wonderful gift, Gavin, good on you! Just curious… with the Lauder mould, is it really necessary to use the board across the top of the follower? I would have thought that the dangly part of the press that exerts the pressure could just fit down into the hollow bit of the Lauder follower. It doesn’t touch the cheese, and would be pressing in the centre of the follower…?
Yes, it is, the centre of the mould has the micro holes in it and is very thin compared to the round bit at the top. I think that using the board would be prudent in this case.
Gavin, is this press "better" than the spring since the weight will remain constant while the cheese shrinks over the spring, which you sometimes have to readjust after long presses?
Yes, probably. Yet to be tested by me yet.
I thought at first you were saying g'day turd nerds. Maybe I'll say this if I start a channel.
Sure, go for it.
did you find the docs on how to make it. im really needing a good press
There is now a link in the description similar to this one.
for compact weights use balance scale weights?
Great cheese press! Where can I get one like this?
Is there a design to build that yourself? There's no link by now.
Google compound lever cheese press
@@gromit9322 can't seem to find this design. Any additional pointers?
@@gromit9322 same for me Ialso can't find this design.
Got a link to the building instructions?
@@Gorkilein Gavin’s put up a link.
I hope by this time you have realised you do not need a board ontop of the molds😂😂
Hi again Gavin,just to let you know only cost me 9 Dollars to make mine,wood very cheap here.Bargain.
Where can we buy one?
Nice
Cheese ✨🧀 ✨
Nice
Thanis
Dude, the way you’re putting the bolts through we can all see your nuts… …anybody? 😉😎
Waw if you given way cultures maybe I have a chance ❤
Wouldn’t hurt if I got one?
Hi Gav,
your new press reminds me of this scene:
th-cam.com/video/G30g5f-F6hE/w-d-xo.html
Hope to see some recipes with it soon :)
does the cheese press, press cheese?
😁👍👌🖖✌😎