small cheese machine - part1

Last crawled date: 1 year, 2 months ago

...does it make sense to construct a small cheese machine - for the household, for small businesses - with which you can process small quantities of milk from a few animals - goats, sheep - yourself into cream, butter, cheese?
shall we say - a small machine for 2 x 5 liters with a gas cooker, stirrer, cheese curd press - and the possibility of producing whole milk, or UHT milk or milk from water, milk powder and cream or butter yourself?
a kind of double boiler with two hotplates, which makes it possible to boil milk in a water bath, to sterilize it, to thicken and press the milk - then to pump whey into the second vessel in order to produce whey cheese, soft cheese there!

let's say you have two or three goats and you have to do something with the goats' milk every day. a goat gives about 3-4 liters a day - about 250 days a year! with three goats, that would be 9-12 liters of milk a day.
and boiling the milk by hand would be too cumbersome, as would shaping and storing the cheese!

let's say - someone has an inn - and because the site is a bit larger - you need goats to keep the property in a manageable condition! goats eat everything, so to speak.
8-9 goats quickly come together and deliver 24-
27-36 liters of milk: it would make sense to process it on site...

you can make at least two cheeses from 5 liters of milk: the hard cheese and a soft cheese or white cheese, whatever!
ideal for gastronomy that wants to offer cheese dishes and gratins.
so i think: it makes sense to construct a cheese machine!
we start here first with the pots and the inserts.....
We can also use the two cookers to fry, cook, roast and prepare other things - it doesn't always have to be cheese production: this makes the cheese machine here versatile!
ideal for large families and restaurants!

basic requirements:
- automatic, fully automatic system
- two times 5 liters capacity
- production in the first step- cream for the production of
pure fat butter and cream
- Production in the second step of hard cheese with a protective wax layer for maturing d=162 mm, h= 48 mm- weight approx. 980 grams of raw cheese mass
- Processing of whole milk and whey, also UHT milk and milk
dried milk flakes with water and cream
- production in the third step - cheese, soft cheese from the whey of the second production
- Gas heated with butane, propane, butane-propane mixture, methane gas
- cooking and cooling with double-walled water cooling in the containers

step, igs, stl, pdf