Author Topic: search for a solution  (Read 518 times)

Offline Hidri Mohamed

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search for a solution
« on: July 21, 2014, 04:14:21 PM »
hello all the world

I want to make Stilton (I have never to manufacture this kind of cheese) then I chose the method of H-K-J

I know to make the fourme of Amber but does not add any cream all to base on raw milk

then I have combine the two receipts :

-8L           raw milk
-0.5L        industrial (UHT) havy cream 38% (Mesophilic)
-1.25mL   Calcium Chloride
-1/8 TSP   Penicillium Roqueforti
-1  TSP     rennet (1:10.000)
-3 TSP      salt
-1             natural yoghurt Bulgarian (Thermophilic)
-1             pack Mesophilic for 2 gallon CULTURE: lactose, lactococcus lactis subsp. lactis, lactococcus lactis subsp. cremoris
-Mould     2 mould Camembert cheese to stick with Scotch tape aluminum
-and prossedure of H-K-J

my problem:
the temperature in my house and of 30 degrees and it is the second days that my cheese and in the mussel
My cheese is flowing like oil or melted butter (this is the fat which is in the cream with the room temperature of my house)

that there is a solution for my problem ?

@+
« Last Edit: August 25, 2014, 01:44:55 AM by Hidri Mohamed »
Regards, Hidri


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Offline John@PC

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Re: search for a solution
« Reply #1 on: July 22, 2014, 07:04:28 AM »
Hi Hindri.  I don't think 30C (86F) is high enough to cause your problems (my last Stilton was at 82F for four days) but there are others here that can address that better than I.  If I understand what your saying you are in your second day with the milled curds in the mold and the curds have become very soft and oily, or was it a separation of the butterfat before you milled the slab of curds?

Online H-K-J

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Re: search for a solution
« Reply #2 on: July 22, 2014, 08:49:23 AM »
Hidri I agree with John@PC that the temp should not be the problem.
when I have made my blues the temp is about 24/27C,
I have had the same greasy buttery thing happen when I added 2 quarts of whole cream to 4 1/2 gallons of whole milk,
I just put it in a cooler spot it then solidified and started to get the blue PR coat we all want.
so maybe get the temp down a little on this one and see what happens.
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Offline Hidri Mohamed

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Re: search for a solution
« Reply #3 on: July 24, 2014, 12:25:35 PM »
Hi,

-I put the cheese in front of an air conditioner for 16/24h by day
-Today is the fifth day i remove the mold and some blue spot on cheese  ;D
-I just smooth and I put it in the cellar 10.5°C / RH 88%

I'll wait 7-10 days before pierce

@+
Regards, Hidri

Offline Hidri Mohamed

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Re: search for a solution
« Reply #4 on: August 24, 2014, 06:47:43 AM »
here are photographs
Regards, Hidri


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Online H-K-J

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Re: search for a solution
« Reply #5 on: August 24, 2014, 09:16:44 AM »
here are photographs


Lookin good Hidri
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Offline Al Lewis

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Re: search for a solution
« Reply #6 on: August 24, 2014, 12:03:39 PM »
Looks great Hindri.  Provided the internal spaces remain between the curds it promises to be a fantastic cheese.  Keep us updated!  :D

Offline Hidri Mohamed

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Re: search for a solution
« Reply #7 on: September 26, 2014, 04:11:29 PM »
Those are the results after 60 days
Regards, Hidri

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Re: search for a solution
« Reply #8 on: September 27, 2014, 09:30:40 AM »
How does it taste :o got lots of blue veining goin on WOW!!
A cheese for you  ;D Nice job
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Offline John@PC

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Re: search for a solution
« Reply #9 on: September 27, 2014, 07:09:25 PM »
How does it taste :o
A great looking result Hindri and am curious about the taste as well.  My last Stilton looks very much like your's but did get some red mold mixed with the blue with the characteristic aroma / taste (which I love).   A cheese for your efforts.


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Offline Hidri Mohamed

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Re: search for a solution
« Reply #10 on: September 28, 2014, 05:25:10 AM »
thank you all  ^-^

for taste I'll compared with fourme of Amber because I never taste the original Stilton

-as it is the taste and stronger than Roquefort
-when I cooked cheese with meat or pizza fourme of Amber is stronger than my Cheese
-I aftertaste piquancy I do not know why this is normal?


thank you for cheese  O0
Regards, Hidri