This mold (small mold or Tomme Mold) is pretty straight forward to use. Sanitize it, use cheesecloth to line it, and fill it with curds. Insert the follower and press or use a weight, according to your recipe. Make sure you remove it from the press, flip it and rewrap it with cheesecloth several times. When pressing, simply apply pressure until droplets of clear whey form in the openings and drip onto your runoff plate. Make sure it is not too milky looking (squeezing out butterfat). As this slows, add more pressure. Keep adjusting this to get a fully consolidated cheese. Finally, look at the finished cheese. If it is not consolidated well, apply more pressure to the next batch.
Oct 25, 2019