Author Topic: First Stilton, Second Cheese  (Read 2965 times)

Offline H-K-J

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Re: First Stilton, Second Cheese
« Reply #15 on: December 10, 2012, 08:57:03 PM »
Al, Icant see the erotica :'(
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Offline Al Lewis

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Re: First Stilton, Second Cheese
« Reply #16 on: December 10, 2012, 09:04:40 PM »
Behave yourself before we get scolded again. LOL

Offline george (MaryJ)

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Re: First Stilton, Second Cheese
« Reply #17 on: December 11, 2012, 04:57:43 AM »
Thank you BB.  The next one will be 6 pounds.
Hmmmm ... by my calculations, a Stilton made with 6 gallons of milk will produce approximately, before draining .... 793 cubic yards of curd. 
If I have to be a grownup, can I at least be telekinetic too?

Offline Al Lewis

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Re: First Stilton, Second Cheese
« Reply #18 on: December 11, 2012, 07:54:30 AM »
Yeah, it's going to take two pots. ;D

Offline Boofer

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Re: First Stilton, Second Cheese
« Reply #19 on: December 11, 2012, 08:55:23 AM »
Great job, Al.

Sailor would suggest that a Stilton-style cheese is not fully formed until 90 days have passed. My meager experience tells my palate to eat it at 45-60 days. YMMV.

Hmmmm ... by my calculations, a Stilton made with 6 gallons of milk will produce approximately, before draining .... 793 cubic yards of curd. 
C'mon back...'monback...that's it, dump the curd right there! :o

Hope you have the moulds to put it all in, Al.

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Offline Al Lewis

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Re: First Stilton, Second Cheese
« Reply #20 on: December 11, 2012, 09:02:14 AM »
I have a large, 8" diameter by 7.5" high.  I also have plastic stripping that I can use to extend the top, if necessary, by 6".  BTW  I'm pretty sure Mary's calculations are off just a bit. LOL

http://cheeseandyogurtmaking.com/cheese-making-supplies-2/cheese-making-molds/cylinder-cheese-making-molds/cheese-making-mold-giant-cylinder-mold.html
« Last Edit: December 11, 2012, 09:07:32 AM by Al Lewis »

Offline Schnecken Slayer

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Re: First Stilton, Second Cheese
« Reply #21 on: December 11, 2012, 11:55:30 AM »
I have a large, 8" diameter by 7.5" high.  I also have plastic stripping that I can use to extend the top, if necessary, by 6".  BTW  I'm pretty sure Mary's calculations are off just a bit. LOL

http://cheeseandyogurtmaking.com/cheese-making-supplies-2/cheese-making-molds/cylinder-cheese-making-molds/cheese-making-mold-giant-cylinder-mold.html


That is a big mold.  How are you going to cook that much curd? Multiple pots?
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Offline Al Lewis

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Re: First Stilton, Second Cheese
« Reply #22 on: December 11, 2012, 01:27:45 PM »
Yeah, I can do 4 gallon in one pot and 5 in another if need.  Probably just do a 2 and a 4 though.  Easier to match the recipe.

Offline Al Lewis

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Re: First Stilton, Second Cheese
« Reply #23 on: December 11, 2012, 09:30:31 PM »
Pretty sure this mold will hold the next one.

Offline george (MaryJ)

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Re: First Stilton, Second Cheese
« Reply #24 on: December 12, 2012, 04:36:58 AM »
BTW  I'm pretty sure Mary's calculations are off just a bit.
The devil you say!

Actually, I wasn't thinking about the pot or the mold size, I was thinking about the draining/pre-draining.  I have a VERY large colander that I got just for draining Stilton curds and it is a challenge (candidate for Understatement of the Year Award) to fit everything from a piddly 2-gallon make in there. 

So no, my calculations are quite correct, thank you.   ;)  How are you going to handle the draining?
If I have to be a grownup, can I at least be telekinetic too?

Offline Al Lewis

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Re: First Stilton, Second Cheese
« Reply #25 on: December 12, 2012, 09:09:00 AM »
Mary, a cubic yard is 3 feet x 3 feet x 3 feet.  793 of them would fill your entire living room provided it was large enough to hold them.  LOL
« Last Edit: December 12, 2012, 04:18:49 PM by Al Lewis »

Offline Boofer

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Re: First Stilton, Second Cheese
« Reply #26 on: December 12, 2012, 09:12:43 AM »
How are you going to handle the draining?
Oh boy, this is going to be fun! :D

Mary, a cubic yard is 3 feet x 3 feet x 3 feet.  793 of them would fill your entire living room provided it was large enough to hold them. 
Al, I think george was applying the "tongue-in-cheek" technique.

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Offline Al Lewis

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Re: First Stilton, Second Cheese
« Reply #27 on: December 12, 2012, 09:15:46 AM »
LOL  Sure hope so.  I have two very large collanders I bought just for cheese making, Cash & Carry again.  One will hold four gallons of curd.  Once drained I'll have to mix and salt them in a single pot prior to loading them into the mold.  There's no pressing involved so the rest should be easy.  Just flip them the same way they do in the factories.

Offline Boofer

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Re: First Stilton, Second Cheese
« Reply #28 on: December 12, 2012, 09:23:11 AM »
Wow, a colander that will hold four gallons! Seems like you're well prepared and have things well in hand. Good on you!

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Offline H-K-J

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Re: First Stilton, Second Cheese
« Reply #29 on: December 12, 2012, 09:40:31 AM »
I have to use two large colanders when I make my 5 gallon Stiltons :o
And yes, it takes all of their capacity to get it done, after letting them drain for a bit I put all of the curd into one cheese cloth and drain.
then mill and salt and mold, easy peasy just a cheesie 8)
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