One basin is for about 500 g of cheese. Minimum load for smaller ceramic lids is up to ca 250 g in case
of so-called „contactless” technique and 300-500 g in case of contact technique. We use larger
ceramic lids only for contactless maturation, except the case of a full basin where the lid is in contact
with the cheese.
Holes in the middle of ceramic lids (along with a small gap along the circumference) are used not only
for the necessary partial air access, but also for a more practical grip.
To prevent large air access and the rapid drying of porous ceramics, cover them with one glass lid. Thus
you create two covered visors for observing cheese.
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