Author Topic: H-K-J's #3 5 gal Stilton w/slurry  (Read 2448 times)

Online H-K-J

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H-K-J's #3 5 gal Stilton w/slurry
« on: June 01, 2013, 04:20:25 PM »
I bought a Stilton from the store, I had never eaten a real live Stilton before we liked the slight difference in the mold bight although we preferred the taste of our last make, I had no idea our cheese was so close to the taste of a store bought  :)
I have been thinkin of trying a slurry and we kept some of the moldiest part of the S/B,
today we made another Stilton with a slurry.
the make is going well and is in the draining stage, I am going to press (in the cheese cloth) with 8 lbs of pressure over night.
in the morning I will mill and salt the curd, then into the mold for flippin.

Nothin like the smell of Stilton in the morning ;D
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Offline shotski

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Re: H-K-J's #3 5 gal Stilton w/slurry
« Reply #1 on: June 01, 2013, 06:58:50 PM »
Good job H-J-K, keep us posted. I hope it turns out ugly and smelly for you.  :-[ :-X >:(

John

Offline Al Lewis

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Re: H-K-J's #3 5 gal Stilton w/slurry
« Reply #2 on: June 02, 2013, 11:57:07 AM »
Sounds like you're onto a winner there buddy but where are the pictures???  LOL :o

Online H-K-J

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Re: H-K-J's #3 5 gal Stilton w/slurry
« Reply #3 on: June 02, 2013, 12:15:44 PM »
Hi Al, and John
Didn't take to many pix's just a few so here ya go

1. The milk
2. Top bowl= rennet middle bowl= Stilton slurry, bottom=1/2 the PR/PV I usually use and the starters in the small ss bowl's
3. Draining
4. Pressing w/8 lbs.
5. Over night press
6. Pressed
7. Milled and salted
8. In the mold
9. After first 15 min flip

 and the adventure begin's again :o
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Offline Smurfmacaw

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Re: H-K-J's #3 5 gal Stilton w/slurry
« Reply #4 on: June 02, 2013, 01:47:28 PM »
I like the custom Stilton mold!


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Offline Al Lewis

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Re: H-K-J's #3 5 gal Stilton w/slurry
« Reply #5 on: June 04, 2013, 09:14:10 AM »
I like the bar stool!  :o

Online H-K-J

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Re: H-K-J's #3 5 gal Stilton w/slurry
« Reply #6 on: June 05, 2013, 06:43:08 PM »
Yuh know, what ever turns the crank ;)
It has worked fer me 8)
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Offline tnbquilt

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Re: H-K-J's #3 5 gal Stilton w/slurry
« Reply #7 on: June 05, 2013, 08:02:02 PM »
I want to make Stilton this weekend. I bought a blue cheese at the store, not a Stilton, and it was really salty. I don't want to make really salty Stilton, so I thought I would ask how much salt you use in your 5 gallon make? I was going to use the recipe in the Gianiclis Caldwell book, and she gives the salt content by the weight of the curd. Has anybody ever used her recipe?

I see that you have home made cheese molds and press with flat bar. Do you work at a sheet metal company? I work at a sheet metal company so it just seemed like you might as well.
Tammy

Offline BobE102330

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Re: H-K-J's #3 5 gal Stilton w/slurry
« Reply #8 on: June 05, 2013, 08:18:47 PM »
I have had good luck with This recipe   Pav says "Salt the curds at a rate of 2 tsp per gallon milk." 

I haven't tried Gianclis' recipe so I cannot comment.Stilton seems to use a lot of salt relative to others, but I don't taste much if any saltiness in mine. The salt level is enough to accent taste without calling attention to itself.

When slurrying I used about a quarter teaspoon of harvested PR in a 2 gallon make.

Hope this helps.

Offline Al Lewis

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Re: H-K-J's #3 5 gal Stilton w/slurry
« Reply #9 on: June 05, 2013, 08:19:48 PM »
I've used this one with great success. http://www.cheesemaking.com/store/pg/26-Stilton.html  Not very salty at all.  H-J-K  I'm with you buddy, if it works use it!! ^-^


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Online H-K-J

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Re: H-K-J's #3 5 gal Stilton w/slurry
« Reply #10 on: June 05, 2013, 08:30:13 PM »
I just try to make what I want however I can and use what I can gather together
I do weld,( I also scavenge what I can)
I go by the rule -------- 2tsp. of Pickling salt per gallon of milk
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Offline tnbquilt

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Re: H-K-J's #3 5 gal Stilton w/slurry
« Reply #11 on: June 06, 2013, 04:15:34 PM »
Thanks. Everybody seems to agree on the salt content. I will read and compare those other recipes. I had a mold made at work today. Mine is not as heavy as the one in H-K-J's picture, but I'm sure it will be fine.
Tammy

Online H-K-J

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Re: H-K-J's #3 5 gal Stilton w/slurry
« Reply #12 on: June 09, 2013, 10:34:38 AM »
That is a nice mold Tammy, I am sure it will be easier for you to flip a Stilton, mine is heavy and kind of awkward but it works
I came home for the weekend from Grand Teton park so I could smooth up the cheese and as usual in a hurry I left my good camera
so the wife tried her phone as you can see it works better as a phone.
this one did not turn blue at room temp just sort-of brown, don't know why.
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Offline Al Lewis

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Re: H-K-J's #3 5 gal Stilton w/slurry
« Reply #13 on: June 09, 2013, 10:36:36 AM »
Looking great!!

Online H-K-J

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Re: H-K-J's #3 5 gal Stilton w/slurry
« Reply #14 on: June 16, 2013, 12:26:48 PM »
Thanks Al
I pierced it last night, this thing smells amazing, Don't understand, no blue just gold colloring
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