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 ?
@+