Wow,
Thanks for the insight I think :~) Glad someone posted my machine below.
The filler is gear driven so when I tap on my footcontroller it stays on that set pressure until pressure is relieved somewhere. When say I am filling casings after meat starts coming out, I have to back click foot pedal to release pressure and stop the meat. With what I understand about this cheese making, if I would start the pressure then after water comes out then stops, I could just keep adding pressure till there was no more water?
I ordered one of those kits for hard cheese out of New Hampshire I believe. So this is what I'm starting with. It looked like a PVC pipe with holes in it that comes with the kit ? When I bring the piston all the way out of the filler tube, the end of the piston spins off for cleaning and such. I was thinking I could make any size of end that I could then press any diameter mold ?
What I am wondering is if I used existing cylinder, wraped the curd in the cheese cloth, put back in filler then just be cool with the pressure, would think the water would just run out the filler tube ? Would then just hope I wouldn't blow out the cheese cloth. Or will the water just come out the bottom ? Cut this newbie some slack now . Thanks
Don