Author Topic: H-K-J's #4 5 gallon Stilton (back to basic's)  (Read 2513 times)

Online H-K-J

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H-K-J's #4 5 gallon Stilton (back to basic's)
« on: October 13, 2013, 04:23:48 PM »
Not being a real fan of my last Stilton (w/slurry) :P I just had to go back to a basic make, one that I enjoyed ;)
4 1/2 gallons of whole pasteurized milk
3 pint's of cream
5/16 tsp. MM100-101
1/4 tsp. Flora Danica
3/32 tsp. PR-PV
5/8 tsp. cal-chl
3/32 tsp. dry calf rennet (added a little more than I usually do, still not enough)
3-1/2 tbs. pickling salt
16.5 min. flock time x4

started heating the milk, got busy getting thing's together, temp was up to 89 deg. placed in a sink of cold water got it down to 86 deg. where it needed to be.
That was the only hiccup in the whole make.

and for you some pix (who ever you is)
« Last Edit: January 03, 2014, 12:56:09 PM by H-K-J »
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Offline graysalchemy

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Re: H-K-J's #4 5 gallon Stilton (back to basic's)
« Reply #1 on: October 14, 2013, 04:27:33 AM »
You make it look to easy.

hopefully next week i will make a second attempt at stilton.

Offline JeffHamm

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Re: H-K-J's #4 5 gallon Stilton (back to basic's)
« Reply #2 on: October 14, 2013, 12:35:10 PM »
Looks great!  I'm thinking of venturing into the blue soon.

- Jeff
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Online H-K-J

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Re: H-K-J's #4 5 gallon Stilton (back to basic's)
« Reply #3 on: October 20, 2013, 07:23:35 PM »
I may have messed up some by letting this sit and flip for eight days before I smoothed it up :-\
to late now, just another cheese experiment, sure looks nice, smells great. the little droppings (for want of a better word) tasted slightly blue and buttery 8) 
The veining has started and looks good, so in ten or so days I will pierce. Now lets see how goes the bluing :P


Here's how the smoothing went
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Online H-K-J

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Re: H-K-J's #4 5 gallon Stilton (back to basic's)
« Reply #4 on: November 04, 2013, 02:10:16 PM »
Just some up date pix
not much blue on the outside geo came on fairly well, I did pierce it last Sunday
just continuing on.  ^-^
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Offline Boofer

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Re: H-K-J's #4 5 gallon Stilton (back to basic's)
« Reply #5 on: November 05, 2013, 08:46:20 AM »
Looking sweet, H-K-J!  Smooooth rind.  :)

I like the color of your rind on this one...kind of a gold hue. Yes, I know it's only temporary. Lots of changes coming.

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Offline MKL

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Re: H-K-J's #4 5 gallon Stilton (back to basic's)
« Reply #6 on: November 05, 2013, 12:46:56 PM »
H-K-J  i was hoping to learn something here and maybe be able to correct my mold issue.  I did everything you did but i didnt inject any molds into the cheese.  It did smell like you had described very buttery and fresh.  It smells of mold and the wonderful freshness is gone.  I do not use pasturize milk so I'm wondering if that might be the problem.
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Offline Digitalsmgital

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Re: H-K-J's #4 5 gallon Stilton (back to basic's)
« Reply #7 on: November 05, 2013, 03:59:04 PM »
You is a cheese-makin' man! What is the "smoothing" all about?  ???

All the pictures on this forum look like everybody's cheeses are the size of a school depository. My two cheeses in the cave are both 2 gallon makes and I can eat them in a single sitting. I hereby declare all my future makes to be in the 4-5 gallon range  >:(
Regards, Dave

Online H-K-J

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Re: H-K-J's #4 5 gallon Stilton (back to basic's)
« Reply #8 on: November 05, 2013, 04:32:57 PM »
when you take these from the mold there are all kinds of cracks and crevasses  that let's little unwanted nasty's into the interior,
smoothing the outside closes the rind up to seal it
and the outside grows a natural rind and aid's in ageing the interior (hhmmmm I think?)
Most blues are pierced (if not all/maybe not all ???) for the same reason, to let oxygen into the interior where (hopefully) we have crevasses with PR/PV waiting to grow veins of of the realy good mold :o
anyway thats my story and I'm stikin to it 8)
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Offline Boofer

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Re: H-K-J's #4 5 gallon Stilton (back to basic's)
« Reply #9 on: November 06, 2013, 08:35:27 AM »
My two cheeses in the cave are both 2 gallon makes and I can eat them in a single sitting.
Wow! ::)

It takes about the same time to cobble together a 4 gallon make as it does a 2 gallon. It makes sense to do the larger volume if you have the equipment and can afford the extra milk. The only times I would stray from that advice would be if you're just trying a new technique or recipe and just want to "test the waters". Certainly there are cheese styles that may be limited to a smaller volume of milk, such as Crottins, Pont l'Eveque, some blues, etc. Anyone doing a lactic using 4 gallons of milk will find that they have a huge volume of curd to put into moulds. That's because there's no cooking or stirring to remove some of the whey.

Another very subjective consideration for a larger volume of milk is the end product...a substantial heft when you turn it, wash it, brush it, rub it. You may say to yourself "Now, here is a cheese!". While going through those actions with this particular cheese, you may envision the initial cutting and tasting...and maybe sharing with friends and family if it meets your stringent conditions of quality.

In a lot of cases a larger cheese will bring nuances that won't be available in a smaller version. What I'm thinking of is the firmer (or harder and drier) rind and then the softer, moister, beautiful paste inside. Consider the size of Emmentaler wheels that don't really develop their eyes effectively in smaller form factor versions.

The effort and resources that you devote to making and finishing this larger cheese ultimately reward you with a greater satisfaction for the job you have done.

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Online H-K-J

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Re: H-K-J's #4 5 gallon Stilton (back to basic's)
« Reply #10 on: November 06, 2013, 09:45:27 AM »
So true Boofer. when I first started making cheese my first priority was blue cheese, I first made a 2 gallon batch, total fail, then said to heck with that, and made a 1 gallon batch, not a total loss but Fail!!. back to 2 gallon, pretty good, then 3 gallon, better, after that I remarked to the wife I was going to max out my pot, I figured the 1,2 and 3 gallon batches were equally work intensive and the rest is history.
I don't make allot of cheese, but when I do, I make 5 gallons ;D
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Offline JeffHamm

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Re: H-K-J's #4 5 gallon Stilton (back to basic's)
« Reply #11 on: November 06, 2013, 01:48:02 PM »
Looks good. 

Do you have a complete set of instructions for your makes somewhere?  I'm wondering how long you drain in the colander, how long you press the curds before breaking them up, etc.  I'm thinking I'll make another blue, and want to compare a few procedures.  Your's always look so good that I would be remiss not to check it out fully.  :)

- Jeff
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Re: H-K-J's #4 5 gallon Stilton (back to basic's)
« Reply #12 on: November 06, 2013, 04:17:35 PM »
Hi Jeff
I do have my 2 gallon, 3 gallon and first 5 gallon here on my blog.
after rereading these they either seem incomplete or sorta complicated to follow (or they are just boring) :-[
I am in the process of putting my notes together on this one (simplified/with notes for my benefit) should finish tonight or in the morning.
I will try to post it here tomorrow :)
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Offline JeffHamm

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Re: H-K-J's #4 5 gallon Stilton (back to basic's)
« Reply #13 on: November 06, 2013, 05:56:21 PM »
Very cool!  Thanks H-K-J!
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Offline Boofer

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Re: H-K-J's #4 5 gallon Stilton (back to basic's)
« Reply #14 on: November 07, 2013, 09:09:22 AM »
Do you have a complete set of instructions for your makes somewhere?  I'm wondering how long you drain in the colander, how long you press the curds before breaking them up, etc.  I'm thinking I'll make another blue, and want to compare a few procedures.  Your's always look so good that I would be remiss not to check it out fully.  :)
That made me go back to the top of the thread and step back for a broader perspective.... 8)

This pictorial spread and dialogue pretty much provides a roadmap to making Stilton-like cheese. Very impressive, H-K-J.

A cheese to you for your helpfulness.

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