2/22/09 - Trying to rebound off the very interesting and not very typical previous Stilton adventure, I've went ahead and attempted another Stilton. This time taking off of a few things learned over the past couple of weeks.
This batch started with 2 gallons of raw jersey milk at approximately 5.2% butterfat according to typical averages for this type of milk. I didn't add any extra cream as I feel my butterfat content to be above what would be attained by adding half and half to store bought whole milk. With this milk I had a very nice curd set and my ripening was pretty much on schedule.
This was the first time using the pH meter with datalogging so if you click the attached PDF you will see how the pH changed over time as well as the temps.
Milk was allowed heat gradually to 86 degrees before adding the MM101 Meso culture along with the P.Roqueforti mold that I had allowed to dissolve in 1/4 cup of distilled water. Interesting that the pH actually briefly increased when the cultures were added.
I allowed to ripen for 30 minutes before adding 1/2 tsp of liquid veggie rennet. I allowed the curd to set for 90 minutes. After which time I didn't cut the curd but rather ladled directly to a cheesecloth lined colander. I put this colander back into the warm whey to drain and further ripen for another 90 minutes.
After the 90 minute rest in the whey I hung and allowed to drip drain for another 30 minutes before transferring back to the colander with a follower and approximately 8 lbs of weight for approximately 20 hours. (overnight was suggested but it just didn't work out that way for me)
Raw milk pH was 6.92 and dropped steadily to 5.38 at the time I started the overnight pressing. pH was measured at 4.70 at the time of milling/salting.
Curd was hand milled to small pieces and salted with 2 Tbsp of flaked salt before transferring to mold for drying over the next 4-5 days, turning at least daily.
I will allow this drying/turning to happen in the open air and without the sealed environment I used in the last attempt.
Observations: I can tell by the curd already that there is definately something more in line for this Stilton. The curd was not so sticky and soft. It salted easily and stuck a little to the mixing bowl but didn't shmear the sides like the previous batch. The other somewhat pleasant observation is that the curd took on a very nice subtle yellow tint.
Thats it for now... hopefully all goes well this time around!
PDF pH results from meter for Stilton 02/22/2009curd after pressing overnight. Taking pH reading
pH after overnight pressing
milled and salted curd
curd in mold
mold resting under cover of a dish towel to keep dust out but otherwise open to the air.