Ricotta Cheese Mould Coarse
Having the proper cheese mould or hoop helps to form curds together to create a finished, presentable product. Moulds for general use work well for certain varieties of cheese, whereas specialized moulds are better suited for other varieties. Moulds help as they produce a more uniform and consistent product. After choosing the proper mould for your cheese type, line it with a cheesecloth, add curds and press them into the mould with even pressure using a follower or lid as advised by your recipe. At this point, remaining whey will be extracted from the curds as they condense.
This mould is suitable for small size cheeses such as Ricotta.
Diameter: 9cm x Height: 9cm