...they're about making delicious cheese.
With that in mind, I've embarked on my first Stilton-esque, co-opted from the good Dr. Hamm's adaption of Pav's make.
Stilton(esque) 1 - 14/03/24
12L Farmers Homo 3.25% M.F.
500ml Farmers Blend Cream 10% M.F.
2.3ml CaCl in 60ml solution
2.6ml single strength calf rennet in 60ml solution
4 cubes mesophilic Arom B
Blue mold from castello blue cheese
10:30 milk, cream, ice cubes put into double boiler, warming to room temperature. Temp 11.4C
11:10 temp 15.2C pH 6.9
11:20 temp 15.6C pH 6.9
11:27 added CaCl solution, drop of milk went in by oopsie. Temp 16.4C
12:08 temp 19.0C heating until 30.0C pH 6.8
12:38 temp 23.0C pH 6.8
12:54 temp 26.4C pH 6.7
13:30 temp 30.0C pH 6.7 blue mold added
13:55 temp 30.8C pH 6.7
14:43 temp 31.0C pH 6.6
15:08 temp 34.0C
Not sure on temp spike, pH 6.5, still dropping. Edit, burner got turned on low setting. Cooled bath from 38C to manageable 32C, oooops.
15:44 temp 33.5C pH 6.5 flickered to 6.4, adding rennet solution. Floc time started 15:45ish
15:57 floc at 11:30m 4x floc multiplier - cut curd at 16:32 - temp 33.4C
16:32 cut curd into 2.5cm, finished at 16:37, started stirring temp 32.6C
17:06 started 30 mins occasional stir temp 32.4C
17:13 stirred temp 32.2C
17:36 poured off whey, transferred to lined colander, will let drain/build up acidity over night.
17:58 finished above process, heating whey for ricotta.
I'm excited for this one....blues are one of most favourite cheeses, especially with steak.