Author Topic: First Stilton, Second Cheese  (Read 9738 times)

Offline H-K-J

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Re: First Stilton, Second Cheese
« Reply #15 on: December 11, 2012, 02:57:03 AM »
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 11, 2012, 03:04:40 AM »
Behave yourself before we get scolded again. LOL
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Re: First Stilton, Second Cheese
« Reply #17 on: December 11, 2012, 10:57:43 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. 

Offline Al Lewis

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Re: First Stilton, Second Cheese
« Reply #18 on: December 11, 2012, 01:54:30 PM »
Yeah, it's going to take two pots. ;D
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Offline Boofer

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Re: First Stilton, Second Cheese
« Reply #19 on: December 11, 2012, 02:55:23 PM »
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, 03:02:14 PM »
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, 03:07:32 PM by Al Lewis »
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Offline Schnecken Slayer

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Re: First Stilton, Second Cheese
« Reply #21 on: December 11, 2012, 05:55:30 PM »
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, 07:27:45 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.
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Offline Al Lewis

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Re: First Stilton, Second Cheese
« Reply #23 on: December 12, 2012, 03:30:31 AM »
Pretty sure this mold will hold the next one.
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george

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Re: First Stilton, Second Cheese
« Reply #24 on: December 12, 2012, 10:36:58 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?

Offline Al Lewis

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Re: First Stilton, Second Cheese
« Reply #25 on: December 12, 2012, 03:09:00 PM »
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, 10:18:49 PM by Al Lewis »
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Offline Boofer

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Re: First Stilton, Second Cheese
« Reply #26 on: December 12, 2012, 03:12:43 PM »
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, 03:15:46 PM »
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.
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Offline Boofer

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Re: First Stilton, Second Cheese
« Reply #28 on: December 12, 2012, 03:23:11 PM »
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, 03:40:31 PM »
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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