Third Stilton

[shotski]

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.

[shotski]

And on day five there was mold. Both have lost about 300g of whey.

[Delislem]

Very nice. A cheese for you.

[george]

Pretty!   8)

[H-K-J]

Nice 8) are you going to smooth em up?

[KTownCheese]

very nice pictures!  It looks like the stilton is coming along.

[KTownCheese]

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!

[shotski]

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!

[shotski]

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.

[shotski]

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

[H-K-J]

A cheese to you for such a beautiful smoothing job 8)
and WOW!! can't believe the bluing you have gotten already :o   

[shotski]

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

[Spike]

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?

[shotski]

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

[Schnecken Slayer]

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.