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
Milk ripening 32c
Resting in bundles. Will tighten the knots every so often.
Leaving for a few hrs now before putting under a little weight overnight.