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SKU: Green Basket (small) Category:

BASKET GREEN SMALL

  • 110mm diameter (top) x 80mm diameter base x 65mm tall with base with ribbed sides.
  • Will require less than 1 litre 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 less than 1 litre 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

  • 165mm diameter (top) x 90mm tall with base.
  • Will require 1.5 to 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.

Weight 0.020 kg
size

small green basket, medium white basket, large white basket

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