H-K-J's #3 5 gal Stilton w/slurry

[H-K-J]

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

[shotski]

Good job H-J-K, keep us posted. I hope it turns out ugly and smelly for you.  :-[ :-X >:(

John

[Al Lewis]

Sounds like you're onto a winner there buddy but where are the pictures???  LOL :o

[H-K-J]

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

[Smurfmacaw]

I like the custom Stilton mold!

[Al Lewis]

I like the bar stool!  :o

[H-K-J]

Yuh know, what ever turns the crank ;)
It has worked fer me 8)

[tnbquilt]

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.

[BobE102330]

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.

[Al Lewis]

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!! ^-^

[H-K-J]

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

[tnbquilt]

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.

[H-K-J]

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.

[Al Lewis]

Looking great!!

[H-K-J]

Thanks Al
I pierced it last night, this thing smells amazing, Don't understand, no blue just gold colloring