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PetriStor forms for cheese making
Enjoy making cheese with the Cheese Molds set, featuring a 1.2 L capacity and precision-designed piston for seamless crafting. Customize your cheese with ease, shaping unique creations that impress. Included are 2 high-quality Cheese Cloths, providing a comprehensive solution for a seamless cheese-making journey.
Trust PetriStor for an unparalleled blend of innovation and convenience, making homemade cheese a delightful and rewarding experience.
2 pcs Cheese Molds With a Follower and Cheese Cloths
Elevate your cheese-making experience with our 2-piece Cheese Molds Set 1.2 L capacity complete with a Piston and Cheese Cloths, providing the perfect tools for crafting artisanal cheeses in the comfort of your home.
Create a variety of cheese types, as our molds are designed to accommodate different cheese types, allowing you to experiment with flavors and textures to suit.
Unleash your creativity and savor the satisfaction of homemade cheese with our premium molds and accessories.
- Ordering a cheese form with a piston you will get: 2 pcs Cheese Molds With a Follower and 2 pcs Cheese Cloths. Capacity - 1.2 l (0.32 gal)
- Dimentions of the form - top diameter 6 inch., diameter from below 5.5 inch., height 2.7 inch. Piston dimensions - top diameter 3.9 inch., diameter from below 5.1inch., height 2inch.
- Used for all kinds of cheese, including cheese that does not require the yoke of large compression weight - form a very strong, it has a thick wall.
- The form is used for the making soft cheese, semi-soft, tofu block, soft cheeses, hard cheeses, as well as blue cheese.
Start making cheese
- Start by slowly heating the milk to 92°F.
- Then add enzyme
- The milk now needs to sit quietly for 60 minutes while the culture works and the rennet coagulates the curd.
Cut the cheese curd into cubes
- Once the curd has hardened and is ready for cutting, you need to divide it into cubes.
- To cut, use a Horizontal Cheese Curd Cutter of the required size and a long knife.
Transfer the cheese grain into the mold
- After all the necessary steps in the recipe, you need to transfer the cheese grain into a mold.
- Give the whey time to drain and the cheese to firm up.
Enjoying homemade cheese
- Cheese without factory additives.
- Make cheese at home only from natural milk and sourdough.
- Make the cheese the way you like it.
Mary Fitzwater
2025-07-25 17:34:53
I’m a beginner cheese maker and these molds are working great for my needs
Brenkmac
2025-05-04 19:44:06
Making beautiful queso fresco! Great quality. Great value!
Alfred S.
2025-04-13 15:25:36
This cheese mold with strainer is accurately described in the product description's pictures. It is lightweight yet sufficiently rigid to do the job.The product description says that "the wooden press is not included in the package." I do not know what this means. The two pieces I received are everything I need. A slightly smaller piece (i.e., the piston) fits into the larger piece (which is the strainer and has holes in its bottom). You press down on the smaller piece to force the whey through the strainer.
Tim Miller
2025-03-29 13:35:09
Nice hard plastic form with the follow thru to compress the cheese. I wanted it for a feta cheese form. Worked perfectly.
Read&Ride
2025-03-21 16:00:21
"kit" is a simple but effective cheese mold for a small round. Find a weight to press it and have at it
Torsten Riemenschneider
2025-03-08 17:26:48
The product is very stable, good heavy duty quality, I recommend this cheese mould. Fast shipping, very nice price.
Joanna D.
2024-12-17 18:03:52
There are "ricotta" recipes on the internet: a friend showed me one of them. Basically milk and cream cooked with some vinegar to curdle it. Hey! That's NOT ricotta! It's "pot cheese" "farmer's cheese" "frischkaese" "fromage blanc" or "quark"--a fresh cheese used worldwide, an unaged curd cheese. However, if you make something like pot cheese from goat or sheep milk (which we can get from farms around here) you take the whey leftover and make ricotta, whiich means "re-cooked" and is the leftover protein in the whey, too valuable to be wasted by thrifty Italian contadini.SOooooo what about that first part, the goat cheese? You use this sieve and mold to make the fresh goat's cheese. You can then age it if you like or use it like cream cheese or feta. And these do the trick. You can use milk from goat, sheep or cow, get your fresh cheese out of it and mold it then go on to make your delicious ricotta. If you mold the ricotta and salt it properly, you can make ricotta salata, salted ricotta which keeps longer (2 weeks in the fridge) and is used a lot in sandwiches, pasta and salads.
books are friends
2024-12-12 10:49:04
I ordered a set of two green cheese molds, and what arrived were milky white. The rims are gouged or indented on both of them. They'll probably still work but they aren't what I ordered, but I wanted to give one as a gift and these are ugly and not well-crafted. Disappointed.
Giorgios
2024-11-20 14:15:06
I ordered other cheese moulds from Amazon and sometimes it’s so hard to gauge what the actually size is because some sellers don’t really explain very well. These cheese moulds are EXCELLENT!, they worked very well with my batch of homemade Greek Feta cheese. I need 2 more moulds, so I will be ordering more. Highly recommended!
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