Well after my affinage problems, I have decided to make some more blues.
Roughly taken from Caldwells Stilton recipe.
4 Gallons (uk) whole milk (bog standard supermarket milk)
100ml cultured butermilk
PR form my inoculated sourdough
2.5ml calcium chloride solution.
2 tsp of junket rennet
Heat milk to 32c
Add buttermilk and CaCO3 and PR
rippen 1 hr
Add rennet and leave 1 hr
Cut curds to 1"
Leave 10 minutes
Strain into cloth lined collanders.
Tie up and back into double boiler at 32c for 2-3 hrs
Press overnight between boards
Salt and put in hoops
My PR
Milk ripening 32c
Cut curds
Draining whey
Resting in bundles. Will tighten the knots every so often.
Leaving for a few hrs now before putting under a little weight overnight.