Soft Cheese Mold 1.25QT | 3-Pack Food-Safe Plastic Baskets
PetriStor 3-Pack Soft Cheese Mold — 1.25QT (Perfect for Ricotta, Feta & Cream Cheese)
Why home cheesemakers love this 3-piece soft cheese mold set
Whether you’re a curious beginner or a weekend artisan, the PetriStor 1.25QT soft cheese molds give you the traditional basket shape and reliable drainage you need for consistently textured fresh cheeses. These BPA-free polypropylene molds are sized for small, easy batches — ideal for experimenting with ricotta, cream cheese, feta, brie-style cheeses and even tofu.
Top uses
- Ricotta & queso fresco — light, moist curds drained to perfect consistency
- Feta — shape and brine small blocks or rounds
- Cream cheese & chèvre — drain overnight for firmer spreads
- Tofu — press and shape small blocks
- Small-scale artisanal recipes and kitchen experiments
Key benefits at a glance
- Food-safe material: Made from BPA-free polypropylene for safe food contact.
- Consistent drainage: Traditional basket design helps whey escape evenly for reliable texture.
- Small-batch friendly: 1.25 QT capacity is perfect for home kitchens without waste.
- Versatile: Works for a wide range of soft cheeses and tofu.
- Compact & lightweight: Easy to store and handle; each mold weighs ~0.1 lb.
How to use
- Prepare curds according to your recipe.
- Spoon curds into the mold and gently press if the recipe requires it.
- Leave to drain at room temperature or in the refrigerator, depending on the cheese style.
- Remove from mold, salt or brine as needed, and enjoy fresh or age per recipe instructions.
Care & handling
The molds are microwave-safe but not dishwasher-safe. Hand wash with warm soapy water and allow to air dry before storage. Avoid abrasive scrubbers to keep the drainage pattern intact.
Frequently asked questions
Are these molds food-safe?
Yes — they’re made of BPA-free polypropylene, which is safe for food contact when used and cared for properly.
What cheeses can I make with a 1.25QT mold?
Small-batch ricotta, fresh feta, cream cheese, chèvre, queso fresco, soft brie-style cheeses and pressed tofu blocks all work beautifully in these molds.
Recipe idea: Simple Small-Batch Ricotta
Ingredients: 1 gallon whole milk, 1/3 cup white vinegar or lemon juice, 1 tsp salt (optional).
Method: Gently heat milk to 185°F (85°C), remove from heat, stir in vinegar/lemon, let curds form for 10 minutes, ladle into lined PetriStor mold, drain 30–60 minutes or until desired texture. Salt to taste and store refrigerated.
