Will require 2 to 2.5 litres approximately of milk but this will vary depending on cheese styles and yields.
This hoop does not have a base and is ideal for good curd drainage for camembert and brie. Most of the whey drainage occurs from the base of the hoop.
To make a temporary base for the hoop, use a strong rubber band to hold a piece of blue cheese cloth in place over each end. When turning the hoop make sure that you hold/support the rubber band by holding each of the cloths tightly and then flip the hoop. Ideally leave the hoop on some sort of draining mat to help drainage.
130mm end caps and followers are available to purchase separately if you choose to make this hoop into a pressed cheese hoop. See 130 mm end caps + follower.
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