6 Best Small Cheese Presses For Backyard On a Homestead Budget

You’ve got a gallon of milk, warmed and cultured, and the curds have just set perfectly. You cut the curd, stir, and drain, but now you’re left with a colander full of fragile cheese that won’t last the week. This is the moment every new cheesemaker realizes they need a way to preserve that bounty, to turn fresh milk into something that can age for months, and that requires a proper cheese press.

Disclosure: As an Amazon Associate, this site earns from qualifying purchases. Thank you!

From Milk Pail to Pressed Curd: The Right Press

A cheese press isn’t just for making your cheese look like a neat little wheel. Its real job is to expel the remaining whey from the curds under consistent, increasing pressure. This is a non-negotiable step for making hard cheeses that can be aged safely, as excess whey can lead to spoilage and a sour, off-flavor.

Many folks start with a DIY setup involving bricks or weight plates stacked on a follower. While this can work for a first attempt, it’s clumsy and provides uneven pressure, often resulting in a lopsided cheese with pockets of trapped whey. A dedicated press provides controlled, even pressure that is essential for creating a dense, uniform curd with a proper rind that can protect the cheese as it ages.

Investing in a real press is a commitment, but it’s the tool that bridges the gap between fresh, fleeting cheeses and the long-lasting, complex flavors of an aged cheddar, gouda, or parmesan. It transforms a simple dairy product into a form of food preservation, which is the heart of any homesteading effort.

The TSM Hard Cheese Press: A Reliable Workhorse

The TSM press is a common sight in homestead kitchens for a good reason. It’s a straightforward screw-style press, typically made of stainless steel, that gets the job done without any fuss. You simply turn the handle to apply pressure, making it an intuitive tool for beginners.

Its design is simple and robust. There are no complex springs or gauges to calibrate, which means fewer things can go wrong. You learn to gauge pressure by feel and by following the recipe’s instructions, which is a great way to develop an instinct for the cheesemaking process.

This press is ideal for someone processing two to five gallons of milk at a time, yielding a nice 2-5 pound wheel of cheese. It’s easy to clean, durable, and strikes a great balance between functionality and cost. For a first-time hard cheesemaker, the TSM is a solid, reliable starting point.

The Ultimate Cheese Press: Precision for Artisans

If you’re the kind of person who lives by the recipe and demands repeatability, this press is your answer. The "Ultimate" style presses use a calibrated spring system and a pressure gauge. This means you can dial in the exact pounds of pressure a recipe calls for, from a light 10-pound touch to a heavy 50-pound press.

This level of precision is crucial for consistency. Cheeses like cheddar have a specific pressing schedule with increasing weight over time, and a gauged press takes all the guesswork out of it. You know you’re hitting the exact marks required for the correct texture and moisture content, which leads to more predictable results batch after batch.

While it comes at a higher price point, the investment pays off for the serious hobbyist. It allows you to troubleshoot your process with certainty, knowing that inconsistent pressure isn’t the variable causing problems. It’s the right tool for someone moving from experimentation to deliberate, repeatable production.

Dutch Style Press: Traditional Lever-Action Power

The Dutch press uses the timeless power of leverage. It’s an elegant design with a long arm where you hang weights to apply pressure to the cheese mold. This method provides incredibly consistent and steady pressure over long periods, which is ideal for very hard, dry cheeses like Parmesan or Romano.

One of the biggest advantages is the scalability of pressure. You control the weight, so you can go from a very light press using a small jug of water to a very heavy press using multiple weights. This versatility is hard to beat, but it does mean you need to supply your own weights—though a milk jug filled with water or sand works perfectly.

This style of press does have a larger footprint than a compact screw press. However, its mechanical simplicity is its strength. There are no threads to strip or springs to wear out, just pure, reliable physics at work. It’s a beautiful, traditional tool for those who appreciate classic design and powerful function.

Nurga Cheese Press: Simple, Sturdy Screw-Top Design

The Nurga press is the definition of simple and effective. Often made from food-grade plastic or hardwood, it’s essentially a mold with a built-in screw-top press plate. You load the curds, put the follower on, and tighten the screw lid to apply pressure.

This press is perfect for the homesteader making small, one- to two-pound cheeses. Its all-in-one design means it’s incredibly compact, easy to store, and a breeze to clean. There are no external frames or levers, making it a great choice for kitchens with limited counter space.

The main tradeoff is the amount of pressure you can apply; it’s limited by how hard you can turn the screw top. It’s more than enough for many semi-hard cheeses like gouda or jack, but might not be sufficient for very hard, dry cheeses that require hundreds of pounds of pressure. It’s an excellent, budget-friendly entry into the world of pressed cheese.

Roaring Fork Press: Compact and Economical Choice

Similar in spirit to the Nurga, the Roaring Fork press is another fantastic option for small-scale cheesemakers on a budget. These are typically made of hardwood and feature a simple screw mechanism that presses down on a follower. They are small, light, and easy to manage.

What sets this press apart is its focus on economy and simplicity. It does one job and does it well without any extra features. It’s the kind of tool you can pull out for a weekend cheesemaking session and then store away in a small cupboard.

This is the press for someone who is curious about making aged cheeses but isn’t ready to invest heavily in new equipment. It will successfully press a small wheel from a gallon or two of milk, giving you a real taste of the craft. It proves you don’t need a large, expensive setup to start preserving your milk harvest.

New England Cheesemaking Press: Stainless Durability

New England Cheesemaking Supply Company is a trusted name, and their presses reflect that reputation. Often constructed from stainless steel, these presses are built for a lifetime of use. Stainless steel is the ideal material for food equipment—it’s non-porous, won’t harbor bacteria, is easy to sanitize, and won’t impart any flavors to your cheese.

These presses often feature a simple screw design, but with a level of fit and finish that speaks to their quality. They are sturdy, stable, and designed to handle the regular pressure of a busy homestead kitchen. While they represent a higher initial investment, their durability makes them a "buy it once, cry once" purchase.

Choosing a press like this is about investing in sanitation and longevity. If you plan on making cheese a regular part of your homestead production, starting with a high-quality stainless steel press means you won’t have to worry about upgrading or replacing it down the line. It’s a professional-grade tool for the serious home cheesemaker.

Choosing Your First Homestead Cheese Press: Key Factors

Making the right choice comes down to matching the tool to your specific goals, batch size, and budget. Don’t get caught up in finding the single "best" press; instead, find the best press for you. Consider these factors before you buy.

First, think about how you’ll apply pressure. A screw press is simple and intuitive. A spring-loaded press with a gauge offers precision and repeatability. A Dutch-style lever press provides powerful, consistent weight for very hard cheeses. Your choice here depends on whether you value simplicity, precision, or raw power.

Next, consider your materials and capacity.

• Capacity: Are you working with milk from one goat (1-2 gallons) or a family milk cow (5+ gallons)? Make sure the press and the included mold can handle your typical batch size.
• Material: Stainless steel offers the best sanitation and durability. Hardwood is traditional and beautiful but requires more care to keep clean. Food-grade plastic is economical and easy to clean but may not last as long.
• Budget: You can get started for under fifty dollars or spend several hundred. Be realistic about your commitment level. An economical press is perfect for experimenting, while a more expensive one is justified if cheesemaking will be a core part of your food preservation strategy.

Ultimately, the best press is the one that gets used. A simple, affordable press that helps you turn excess milk into shelf-stable food is infinitely more valuable than a high-end model that sits in the box. Start where you are, with what you have, and choose the tool that will help you take that next important step.

Choosing a cheese press is more than just buying equipment; it’s unlocking a new chapter in your homestead’s story of self-sufficiency. It’s the tool that transforms a fleeting abundance of milk into lasting, flavorful nourishment. Pick the one that fits your kitchen and your ambition, and get ready to stock your larder with wheels of delicious, homemade cheese.