Author Topic: Third Stilton  (Read 1681 times)

Offline shotski

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Third Stilton
« on: May 20, 2013, 07:53:42 PM »
Did a stilton Friday night, used 24L 3.25% whole milk and 1.5L 35% cream. Used 1\4 tsp PRB6 PR, 3\4 tsp MesoII, 1tsp calsun chloride, pinch GEO 15 and 1tsp IMCU rennet. I over shot the temperate by 2 degrees 88degrees instead of 86. Ripened MESO for 60 minutes, Flocculation time 16 Min. X 4 64 min I did 1.15. did not cut, ladled curd into lined colander. Let drain 7 hours with a 5 lb weight on it. Milled curd and salted with 6.5 TBS of salt. then into the hoops, 1 X 2000g and 1 X 2500g wheels. Then 850g of Ricotta to finish up.
« Last Edit: May 21, 2013, 08:38:59 PM by shotski »


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Offline shotski

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Re: Third Stilton
« Reply #1 on: May 23, 2013, 06:48:26 PM »
And on day five there was mold. Both have lost about 300g of whey.
« Last Edit: May 23, 2013, 06:53:31 PM by shotski »

Offline Delislem

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Re: Third Stilton
« Reply #2 on: May 23, 2013, 07:38:30 PM »
Very nice. A cheese for you.

Online george (MaryJ)

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Re: Third Stilton
« Reply #3 on: May 24, 2013, 04:58:13 AM »
Pretty!   8)
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Offline H-K-J

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Re: Third Stilton
« Reply #4 on: May 24, 2013, 10:22:59 AM »
Nice 8) are you going to smooth em up?
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Offline KTownCheese

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Re: Third Stilton
« Reply #5 on: May 24, 2013, 02:26:45 PM »
very nice pictures!  It looks like the stilton is coming along.

Offline KTownCheese

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Re: Third Stilton
« Reply #6 on: May 24, 2013, 02:37:15 PM »
How did you find the 3.25 homo milk to work with?
I was always told homo milk did not make a good cheese due to the homogenization but yours looks to be kick ass!

Offline shotski

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Re: Third Stilton
« Reply #7 on: May 24, 2013, 03:07:09 PM »
I have used the same milk all times and have loved all of them. I am thinking the the culprit is calcium chloride. You need to add it when using Homo Milk.

How did you find the 3.25 homo milk to work with?
I was always told homo milk did not make a good cheese due to the homogenization but yours looks to be kick ass!

Offline shotski

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Re: Third Stilton
« Reply #8 on: May 24, 2013, 03:15:53 PM »
Nice 8) are you going to smooth em up?

H-K-J, Yes I plan on smoothing them tonight. It has been crazy around here and did a Gouda with cumin that I hope to post tonight or over the weekend.

Offline shotski

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Re: Third Stilton
« Reply #9 on: May 25, 2013, 10:17:25 AM »
Nice 8) are you going to smooth em up?

Just for you H-K-J, I think I waited a little to long as the blue was more like a crust I had to crack through. Once started though it went well. They are pretty , they are ugly but they are mine. A surface only the maker could love!!!!!!!!!!!!!! :-[ :P :D


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Offline H-K-J

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Re: Third Stilton
« Reply #10 on: May 25, 2013, 10:26:14 AM »
A cheese to you for such a beautiful smoothing job 8)
and WOW!! can't believe the bluing you have gotten already :o   
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Offline shotski

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Re: Third Stilton
« Reply #11 on: May 25, 2013, 10:44:35 AM »
Thanks for the cheese H-K-J. I have been busy. Have you made any Gouda? Here is the link to my first Gouda, it is going into the drink today (brine).

John
« Last Edit: May 25, 2013, 09:33:09 PM by shotski »

Offline Spike

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Re: Third Stilton
« Reply #12 on: May 26, 2013, 10:35:24 PM »
A cheese for your Stilton. Looks beautiful. I love blue cheese but do not have the courage yet to make one. On the roadmap, but just dreaming about it at the moment. My daughter has repatriated her dorm fridge (using my son's for a cheese cave now) so maybe turn that one into a cave for the blues? Seems like it could be a problem to mix them with the other cheeses?
Sweet dreams are made of cheese, who am I to diss a Brie. I cheddar the world and the feta cheese, everybody's looking for Stilton.

Offline shotski

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Re: Third Stilton
« Reply #13 on: May 31, 2013, 03:22:10 PM »
A cheese for your Stilton. Looks beautiful. I love blue cheese but do not have the courage yet to make one. On the roadmap, but just dreaming about it at the moment. My daughter has repatriated her dorm fridge (using my son's for a cheese cave now) so maybe turn that one into a cave for the blues? Seems like it could be a problem to mix them with the other cheeses?

Thanks for the cheese spike. You really should try one I find them very simple.

John

Offline Schnecken Slayer

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Re: Third Stilton
« Reply #14 on: May 31, 2013, 04:44:55 PM »
My daughter has repatriated her dorm fridge (using my son's for a cheese cave now) so maybe turn that one into a cave for the blues? Seems like it could be a problem to mix them with the other cheeses?

I have not had any real problems sharing the same space. The blues are kept in their own seperate "mini-cave" and I have only had cross contamination once which I believe came from spores on the fridge door handle.
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