Author Topic: Stilton approximation big batch  (Read 813 times)

Offline BobE102330

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Stilton approximation big batch
« on: May 15, 2013, 09:26:38 AM »
My Stilton Approximation #3 was a great success.  Dad cut a wedge and I had trouble not gobbling up the whole thing.  We took some to a Kentucky Derby party and found it went well with Mint Juleps (at least with a light simple syrup and really heavy pour of Maker's Mark).  Dad said "Keep 'em coming" so here we go again.

Decided to make a large batch, 3.5 gallons of P/H milk, a quart of cream and Pav's recipe.  My back started to go out when I hit the stirring phase, so I just put the curds in the bag to drain.  As expected, the resulting cheese feels a bit softer than the last make. I don't have a single mold big enough to hold that much curd in the proper form factor so I slip it between two tall Camembert hoops (The ones from Yoav are taller than the ones from cheesemaking.com).

When I went to bed last night the four day old cheeses were white.  This morning I was greeted with this:

Offline george (MaryJ)

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Re: Stilton approximation big batch
« Reply #1 on: May 15, 2013, 10:46:57 AM »
NICE, Bob!  It's aliiiiiiiiive!!

What a great thing to wake up to (among lots of other things, of course).   :)
If I have to be a grownup, can I at least be telekinetic too?

Offline linuxboy

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Re: Stilton approximation big batch
« Reply #2 on: May 15, 2013, 02:05:55 PM »
I love the smell of Stilton in the morning  ;D
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Offline BobE102330

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Re: Stilton approximation big batch
« Reply #3 on: May 15, 2013, 02:42:04 PM »
'cuz Charlie don't surf!

Offline Boofer

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Re: Stilton approximation big batch
« Reply #4 on: May 15, 2013, 07:31:49 PM »
Let's ferment something!
Bread, beer, wine, cheese...it's all good.

Offline BobE102330

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Re: Stilton approximation big batch
« Reply #5 on: May 15, 2013, 09:50:51 PM »
Much softer than the last make.  It was interesting smoothing.  Too little pressure and it wanted to fall apart.  More pressure and the curds spread like butter.  I'll try to take a smoothed picture when they come out for air next time.  For now struggling to get humidity up where it belongs.

Offline shotski

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Re: Stilton approximation big batch
« Reply #6 on: May 20, 2013, 10:03:59 AM »
Hey Bob coming along very nicely. I did a 24 liter with 1.5 liters of 35% cream on Friday, just have not got around to posting. Do you have any pic's after smoothing?

Offline BobE102330

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Re: Stilton approximation big batch
« Reply #7 on: May 20, 2013, 08:49:43 PM »
Thanks, Shotski.  Here we are today - Needed a bit of touchup smoothing.  I will pierce tomorrow.


Offline shotski

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Re: Stilton approximation big batch
« Reply #8 on: May 20, 2013, 08:53:43 PM »
Nice, they must be starting to smell good as well.

Offline BobE102330

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Re: Stilton approximation big batch
« Reply #9 on: May 20, 2013, 09:38:31 PM »
Yes, they smell and taste nice.   ::)

Online H-K-J

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Re: Stilton approximation big batch
« Reply #10 on: May 24, 2013, 12:39:33 PM »
For my wife and I there aint nuttin like the smell of an ageing Stilton :o ^-^
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Offline BobE102330

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Re: Stilton approximation big batch
« Reply #11 on: June 01, 2013, 05:50:29 PM »
Three week piercing time.  I had a couple days of extra warm temps - controller issue since resolved.  They seem to have weathered the 65-70 degrees just fine.  The cheese that pushed up the needle was delicious, albeit mildly blue as expected so young. 

Scariness seems to be developing nicely.  ;)