BASKET GREEN SMALL
- 110mm diameter (top) x 80mm diameter base x 65mm tall with base with ribbed sides.
- Will require approximately 700ml of milk but this will vary depending on cheese styles and yields
- Used for many types of cheese, mostly soft cheeses such as Lactic Acid (Chabichou style), Ricotta, Paneer, and softer rennet set cheese such as Feta.
- The ribs allow for excellent drainage.
- The ribbed sides leave a nice pattern across the cheese.
- Made from light food grade HDPE.
Hint: It is not necessary to line your hoops with cloth to make a Ricotta, if made correctly the hoop will catch the curd, gentle stirring and gentle scooping is the key.
BASKET WHITE MEDIUM
- 120mm diameter (top) x 85mm tall with base.
- Will require approximately 800ml of milk of milk but this will vary depending on cheese styles and yields.
- Used for many types of cheese, mostly soft cheeses such as Lactic Acid (Chabichou style), Ricotta, Paneer, and softer rennet set cheese such as Feta.
- The ribs allow for excellent drainage.
- The ribbed sides leave a nice pattern across the cheese.
- Made from light food grade HDPE.
Hint: To make a Paneer, use a strong acidulant such as vinegar, line the hoop with a cheese cloth, pour or scoop the curds in, and apply gentle pressure while the cheese is still warm. More pressure can be applied over the next 2 or 3 hours as the whey is lost from the cheese. Next day try pan frying some thinnish slices. Lovely brown halloumi like cheese.
BASKET WHITE LARGE
- 130mm inner diameter at top
- 100mm diameter at base
- 105mm tall
- Will require approximately 900ml of milk
- Medium firm food grade plastic
- Made in Italy
BASKET WHITE EXTRA LARGE
- 165mm diameter (top) x 90mm tall with base.
- Will require 1.2 litres of milk but this will vary depending on cheese styles and yields.
- Used for many types of cheese, mostly soft cheeses such as Lactic Acid (Chabichou style), Ricotta, Paneer, and softer rennet set cheese such as Feta.
- The ribs allow for excellent drainage.
- The ribbed sides leave a nice pattern across the cheese.
- Made from light food grade HDPE.
Hint: Lactic Acid (Chabichou style) in a hoop can be topped up after 10 minutes (and repeated and repeated) providing the curd stays moist and warm between top ups. It is a high moisture cheese and this process allows you to use less hoops and get a larger cheese per hoop. De mould after 24 hours.