Author Topic: H-K-J's #4 5 gallon Stilton (back to basic's)  (Read 2520 times)

Offline H-K-J

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Re: H-K-J's #4 5 gallon Stilton (back to basic's)
« Reply #15 on: November 07, 2013, 11:00:26 AM »
Why thank you Boofer :)
After checking my notes I noticed I had forgotten to specify how much salt ( so I fixed that)
That was the only hiccup in the whole make.

again, after going back over previous make's I found one big screw-up
(can you say dementia----uh?------ what was I talking about?)

OK. after smoothing, in all my other makes, I place them in it's ageing container, then inside a dark place that stays around 70 to 75 deg F. and keep them there for 4 or 5 days to make them go blue
I do believe this is why the blue has not been as aggressive on this and my last make, DANG! DANG! DANG! DANG! DANG! :-[
another mistake relearned >:(
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Offline H-K-J

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Re: H-K-J's #4 5 gallon Stilton (back to basic's)
« Reply #16 on: November 07, 2013, 04:43:23 PM »
As promised, here it is. this is the way I would have liked the make to go not the way it went ???
If you make this let me know how it goes and what you think :)

4 ½ gallons whole pasteurized milk
3 pint’s pasteurized cream
 5/16 tsp. MM-100/101-Mesophilic Starter
¼ tsp. Flora Danica-Mesophilic Starter
⅝ tsp. Cal-Chl
3/32 tsp. Penicillium Roqueforti PV (mix in ¼ cup non-chlorinated water the night before make to rehydrate)
9/32 tsp. Dry Calf Rennet Powder (should have used 5/16) mix in ¼ cup non-chlorinated water 15 minutes before adding to milk mixture.
3-½ tbs. pickling salt




Slowly, warm milk to 86°f
Mix in ⅝ tsp. Cal-Chl
Sprinkle starter cultures (MM and FD) on surface of the milk, cover vat with tight fitting lid and let cultures rehydrate for 15 minutes.

Pour in rehydrated PR/PV and mix everything into milk thoroughly, cover vat with tight fitting lid and let mixture ripen for 45 minutes holding milk at 86° (temp may drop a little)

15 minutes before end of ripening period mix dry calf rennet in ¼ cup non-chlorinated water.

After the 45 minute ripening period sprinkle rennet mixture through a corrugated spoon over the surface of the milk mixture, mix in thourly trying not to break the surface of the milk, calm surface of milk mixture.
If using flock method I used a multiplier x4 (next time I’m using x 3-1/2 and will cut 1” and let rest for 10 minutes for dryer curd) or wait 45 minutes and check for clean break, if no clean break wait 5 more minutes and check again.
Place a cheese cloth (I use muslin towels) lined colander into a large bowl and ladle curd into colander (I had to use 2 of each), lap corners of cheese cloth over top of curd and let sit for thirty minutes in the whey, during this time I also break up curd every 10 minutes and re-cover to expel more whey (using 2 colander’s I placed all the curd into 1)
Tie opposite corners of cheese cloth together creating a bag, hang bag of curd and drain till whey stops dripping, or is just at a slow drip.
Open curd bag and flip curd mass (smooth side up), re-tie into bag, re-hang and drain till whey stops or is just a very slow drip.
Place a ridged plastic cutting board on a draining surface, set curd bag on cutting board and place second cutting board on top, place 8 to 10 lbs. of weight on top of everything, make sure the pressing  weight is centered on the curd, this may take a minute or two to get it right.
Press overnight, 6 t0 8 hours,
Remove curd mass from cheese cloth (DUH) and break it up into thumb size pieces in a large bowel.
Take 1/3 of the salt and sprinkle over the curd tossing and mixing in thourly, take half of the remaining salt, sprinkle, mix and toss and again with the rest of the salt.
Place a mold on top of a cheese draining mat (my mold is 6”d x 9”t)
Fill your mold, loosely, with the curd do not press curd in, when mold is full place another cheese mat on top and flip mold over, put the rest of the curd in mold, if needed press down lightly (I try not to press the curd at all until the first flip in the draining phase).
After curd has set in the mold for 15 minutes place a draining mat on top (if curd hasn’t settled enough, this is the only time I press curd down and only if I need to) flip cheese and let drain for another 15 minutes.
In the same way as above, flip cheese and drain 30 minutes, flip and drain 30 min.
Flip and drain 45 min.                   
Flip and drain 45 min.
Flip and drain 1 hour,
Flip and drain 1 hour,
Flip and drain 2 hours,
Flip and drain 2 hours,
Leave cheese out at room temp (70 to 75° f) flip and drain 2 or 3 times a day for 5 days, by now the cheese should be firm enough to remove the mold and the PR/PV should be growing in the open crevasses.
 Smooth the cheese by hand or with an icing knife, filling in all the cracks and sealing the entire cheese.
Put the cheese in an ageing container, and place in a dark warm place (65 to 70°f.) for 4 or 5 days.                                                              flip the cheese twice a day.
After this period place the cheese in its ageing container in a place that is around 50 to 55°f for 6 to 8 weeks depending on how sharp a blue bite you want, bring the cheese out once a day flip it and let it air out for 30 minutes or so.

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But the ability to cope with it."

Offline JeffHamm

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Re: H-K-J's #4 5 gallon Stilton (back to basic's)
« Reply #17 on: November 09, 2013, 02:10:39 PM »
Thanks!  I've copied this into my file of cheeses!  Interesting, there's no stirring.  Not surprising you end up with two colanders of curds!  I'm just into my make now, so I'm prepped and going with the version I've done before (Pav's procedure), but I think I'll build in some of your bagging and draining steps.  I've used mould from a bought blue, as I've had that work well before.  Fingers crossed we have a blue Christmas this year! :)  A cheese to your sharing.

- Jeff
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Offline Al Lewis

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Re: H-K-J's #4 5 gallon Stilton (back to basic's)
« Reply #18 on: November 13, 2013, 05:10:23 PM »
Looks great H-K-J!!!  I'm just about due to start another one.  Hope mine turns out as good as yours. :D

Offline H-K-J

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Re: H-K-J's #4 5 gallon Stilton (back to basic's)
« Reply #19 on: November 14, 2013, 07:34:57 PM »
Thanks AL let us know how it goes ^-^
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Offline H-K-J

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Re: H-K-J's #4 5 gallon Stilton (back to basic's)
« Reply #20 on: November 20, 2013, 02:55:11 PM »
I put the recipe with pictures on my little blog and more ageing info, may help a little ::)
« Last Edit: December 11, 2013, 07:36:54 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 #21 on: November 21, 2013, 02:46:44 AM »
Hi I have just read your blog and you mention to watch out for slip skin. This is what affected my last cheese and I am worried about my present cheese developing it as it has oozed creamy paste from the piercing holes. What can I do, i have made sure the humidity is not to high (ie no condensation in the container it is in) and temp is down to 55f.

Any thoughts?

Thanks
GA

Offline H-K-J

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Re: H-K-J's #4 5 gallon Stilton (back to basic's)
« Reply #22 on: November 21, 2013, 08:42:04 AM »
Hi graysalchemy, now that (the oozing :o) would really have me worried, I have never encountered a problem like that (knock on wood)
I have had some slip skin and I just let more air into my container and cut down the R/H, your temp seems right on, I really don't have a helpfull answer for you.
Start a thread in problem-questions board, someone may have had your problem and will help you out (sorry :-[)
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Offline graysalchemy

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Re: H-K-J's #4 5 gallon Stilton (back to basic's)
« Reply #23 on: November 21, 2013, 09:12:19 AM »
I think this one like the last is destined to premature eating. The skin is cracking as if it can't hold its own weight.

Offline Al Lewis

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Re: H-K-J's #4 5 gallon Stilton (back to basic's)
« Reply #24 on: November 23, 2013, 12:42:02 PM »
Sounds a bit too dry. 


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Offline KTownCheese

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Re: H-K-J's #4 5 gallon Stilton (back to basic's)
« Reply #25 on: December 03, 2013, 08:16:59 AM »
wow this cheese looks good.  I just put a 2 gal batch of stilton on last night and cant wait for it to progress.

Offline H-K-J

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Re: H-K-J's #4 5 gallon Stilton (back to basic's)
« Reply #26 on: December 08, 2013, 08:16:15 PM »
And now at 8 weeks this has came to a time when I want more blue, but the taste is fantastic ;D
The veining has progressed from the center paste to the exterior (as far as I can see) the aroma MMMmmmmMMMmmmmMMMM!!!!!
I think we will bag it, I don't think it needs to age much more than this, I was afraid of not getting the blue on the inside, looks good to me, not to strong yet enough ^-^ :) :D ;D :o 8)
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Offline Al Lewis

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Re: H-K-J's #4 5 gallon Stilton (back to basic's)
« Reply #27 on: December 09, 2013, 01:53:47 PM »
Looks great to me!! :P

Offline Geo

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Re: H-K-J's #4 5 gallon Stilton (back to basic's)
« Reply #28 on: December 09, 2013, 02:38:21 PM »
It's looking fabulous. The rind is especially impressive.

Offline Pete S

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Re: H-K-J's #4 5 gallon Stilton (back to basic's)
« Reply #29 on: December 09, 2013, 04:06:09 PM »
  I don't have a cheese trier but mine looks like yours on the outside so I think I will cut it.
If it is not ready I can coat it and let it age longer.
 your sample looks great and I can almost taste it.  Pete
THE MORE I LEARN----THE MORE THERE IS TO LEARN---PETE