Author Topic: Buttermilk Blue Cheese  (Read 1212 times)

Offline Brie

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Buttermilk Blue Cheese
« on: April 18, 2013, 08:19:15 PM »
This was a great blue cheese! Recipe from Mary Karlin--I used raw milk, raw buttermilk and raw cream. I believe my new fav!
Darn, another cheese meltdown--ahh, perfect fondue.


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Offline bbracken677

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Re: Buttermilk Blue Cheese
« Reply #1 on: April 18, 2013, 09:15:09 PM »
Holy cow! Those look absolutely awesome!  A cheese for you!!  I will have to wait to cheese you again, since I just did on another thread...

Those really look deliciously yummy!

Offline margaretsmall

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Re: Buttermilk Blue Cheese
« Reply #2 on: April 20, 2013, 05:35:29 PM »
I've used this recipe a few times and really like it too.
Margaret

Offline T-Bird

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Re: Buttermilk Blue Cheese
« Reply #3 on: April 21, 2013, 08:04:51 PM »
that looks absolutely deelicious!!- bet it is! Creamy, bluey (a word?) goodness.
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Offline Vina

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Re: Buttermilk Blue Cheese
« Reply #4 on: April 29, 2013, 02:00:24 AM »
WOW! that one looks absolutely fantastic!


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Offline jwalker

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Re: Buttermilk Blue Cheese
« Reply #5 on: April 29, 2013, 08:25:02 AM »
That looks fantastic , wher does one find the recipe , I don't see it on  her website , Book?

How old is that and how did you age it and process the rind?

A cheese to you!!

Cheers , Jim.
No..........I'm not a professional CheeseMaker , but I play one on TV.

Offline bbracken677

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Re: Buttermilk Blue Cheese
« Reply #6 on: April 29, 2013, 04:09:07 PM »
Is there any way we can talk someone into posting the recipe here?  I really would like to try that one out but do not have Mary's book.

Offline margaretsmall

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Re: Buttermilk Blue Cheese
« Reply #7 on: April 29, 2013, 08:06:22 PM »
This is what I did. I think the quantities in the recipe are a bit different.
4l gold top milk.
450gr cultured buttermilk, frozen (I'd cultured some to use as starter, not necessary to do this)
400g cream
Heat to 32oC
Add 1/4 tspn type B meso and a pinch of PR
Add 1/4 tspn CaCl
Add 1/2 tspn single strength veg. Rennet
Flocc 13 minutes, x 6, cut at 80 minutes into 2cm approx.
Stirred gently 10 minutes, rested 15 minutes.
Ladled into 2 Camembert forms, drained and flipped overnight.
Salted, etc. pierced twice, but the holes clearly closed up as there was little blue inside, although the taste was there. I made it on 3rd November, ate some over Christmas, but still have about half of one left. A somewhat crumbly texture.


Offline shotski

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Re: Buttermilk Blue Cheese
« Reply #8 on: May 22, 2013, 04:31:40 PM »
 Thanks for posting  the recipe margaretsmall,

 What % fat is the gold top milk and is the cream 35%?

Offline Smurfmacaw

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Re: Buttermilk Blue Cheese
« Reply #9 on: May 22, 2013, 04:38:32 PM »
Hmm, that looks awesome.  Now that my youngest is back for the summer and spending the next year studying abroad I have another cheese cave (dorm fridge) so I can segregate the blue stuff from the rest.  Might just be my next experiment.


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Offline margaretsmall

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Re: Buttermilk Blue Cheese
« Reply #10 on: May 23, 2013, 06:29:40 PM »
The gold top milk I use (Peel Valley) was 4.8% fat. I'm sorry I didn't note the cream, probably pure pouring cream, whatever fat content that would be. I would have looked for something which didn't have the additives they seem to put in some of the creams.
Margaret

Offline insilva

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Re: Buttermilk Blue Cheese
« Reply #11 on: September 10, 2013, 03:45:44 AM »
Did you wrap it in aluminum or tin foil after several weeks of ripening, to allow the cheese to develop the secondary alcohols (because of anaerob conditions in the foil) which are developing for example in a Roquefort type cheese out of the corresponding n-methyl ketones? It would be interesting for me because I have managed to produce 5 kg of these Buttermilk Blue's too and wanted to wrap them after 6 weeks till they are 12 weeks old. I hoped that it would get a roquefort-like and intensive flavour. Of course I will leave some unwrapped to see the difference.

- Gerald  :D

Offline SwiftPint

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Re: Buttermilk Blue Cheese
« Reply #12 on: September 10, 2013, 11:28:57 AM »
How big of an impact will the foil have?  I've thought about whether or not to use it on blues,  but haven't tried it yet....

Offline insilva

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Re: Buttermilk Blue Cheese
« Reply #13 on: September 11, 2013, 04:57:00 AM »
It will prevent the cheese from extensive mold growth on the surface. Anaerob conditions will allow a development of secondary alcohols which are perfect for a typical Blue cheese flavour. I think I will try both, with and without foil.  :)