Author Topic: Semi lactic Blue (Jeff Hamm's inspired recipe)  (Read 3049 times)

AnnDee

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Semi lactic Blue (Jeff Hamm's inspired recipe)
« on: June 16, 2016, 02:12:54 AM »
Last week I made a semi lactic blue inspired by Jeff Hamm's make. I used his recipe with a little adjustments.


4 L Raw cow's milk
400ml cream
60 ml activated Flora Danica (2 ice cubes)
A skewer tip PR
1/8 tablet of veggie rennet
salt
Optional: PC spray.

Warm milk to 25 C
Add FD and PR. Ripen in around 28-30 C room for 6 hours.
Add rennet, mix for 30-40 seconds. Cover and leave it overnight (actually around 16 hours) until curds separated from whey.
Mold the curd, I use 2 open ended bucheron/blue hoops.
Drain, flipping every 2-3 of hours or so until night, then drain overnight (I flipped and drain on room temp for 21/2 days).
This cheese does not drain easily, I popped it in the cave for further 1 day draining.
Flipped 1 last time and unmold, cheese cracked, into several pieces.
Crumble the cheese and mixed salt (2 %) directly on it. Pushed and shoved it back into the hoops.
Back in the cave, whey still came out of it for 2 more days.
Pierce top to bottom and spray it with PC.

Today I got the bluessss...and a little hint of PC on it. Happy days.
 

Offline awakephd

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Re: Semi lactic Blue (Jeff Hamm's inspired recipe)
« Reply #1 on: June 16, 2016, 01:28:47 PM »
Looks great, Ann. I'm eager to see how this develops! AC4U.
-- Andy

Offline Boofer

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Re: Semi lactic Blue (Jeff Hamm's inspired recipe)
« Reply #2 on: June 16, 2016, 08:21:42 PM »
Wow, you're a busy little cheesemaker! :D

How many (and what type) cheeses are you currently working on now?

-Boofer-
Let's ferment something!
Bread, beer, wine, cheese...it's all good.

AnnDee

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Re: Semi lactic Blue (Jeff Hamm's inspired recipe)
« Reply #3 on: June 16, 2016, 10:42:56 PM »
Thank you Andy, me too!

Boofer, I have several cheeses on my natural rind cave; 3 tommes, cantal, gloucester, cacciotta, hispanico and these 2 little blues.
On my waxed and vac sealed; parm, romano, cheddar, montasio, derby, edam, and half a jumbo caerphilly that slowly consume by the whole house.
Jarlberg is in the aircon bedroom  ;D and camemberts and neufchatel in the fridge  ^-^.

That is my cheese repertoire, I was lucky that a nice gentleman kept on sending me raw milk, sometimes 50 liters at a time, so I kept making cheese!
Now I am taking a break until end of August.

AnnDee

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Re: Semi lactic Blue (Jeff Hamm's inspired recipe)
« Reply #4 on: June 17, 2016, 01:04:53 PM »
Update on this blue.
More blue mold all over the cheese, more PC growth too. I think there is blue mold in the pierce holes too (I could see it as I repierced it today).
I am not sure when to put these into the cold fridge, I think I will do it tomorrow or the day after.

JeffHamm

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Re: Semi lactic Blue (Jeff Hamm's inspired recipe)
« Reply #5 on: June 18, 2016, 06:59:14 AM »
Those look really good.   You could wrap now, and move to the cold fridge.  You want things to progress slowly.  After a week or two in the cold fridge, give one a try and see how it's doing.  Nicely done.  A cheese for you.

Offline Fritz

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Re: Semi lactic Blue (Jeff Hamm's inspired recipe)
« Reply #6 on: June 18, 2016, 01:20:59 PM »
Hey AnnDee... Looks great, I'd love to see the pictures when you cut it open ... How long are you letting it mature to at 4*C (I assume) ? A cheese for you too :)

AnnDee

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Re: Semi lactic Blue (Jeff Hamm's inspired recipe)
« Reply #7 on: June 19, 2016, 03:57:35 AM »
Thanks Jeff, They are in the fridge now and will try 1 next week. I can hardly wait.

Hi Fritz, thank you for the cheese  ^-^
I am planning to cut open 1 next week and probably the other the week after.
Will post the pics of the paste definitely.

AnnDee

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Re: Semi lactic Blue (Jeff Hamm's inspired recipe)
« Reply #8 on: June 28, 2016, 05:11:18 AM »
Update.
I cut 1 of the 2 of this type I have in the fridge.
I put it in 16C cave first for few hours and it went considerably soft. The blue mold has not penetrate all over the inside but Jeff already mentioned that so I wasn't expecting it.
Very creamy and slightly tangy with mild 'blueiness', I am not crazy about blue cheese but I like the mild and creamy taste of this one.

Offline Fritz

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Re: Semi lactic Blue (Jeff Hamm's inspired recipe)
« Reply #9 on: June 28, 2016, 11:59:08 AM »
Oh wow... Looks like the battle of PC VS. PR ! Seems the PC plugged the holes, possibly preventing the PR from forming fully ... Cool experiment. Are you happy with your results?

AnnDee

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Re: Semi lactic Blue (Jeff Hamm's inspired recipe)
« Reply #10 on: June 28, 2016, 02:59:15 PM »
Yes! Been eating it with cucumber as I am on low carb diet, it would've been better with crackers.
All in all I will be making this again, I like the mild and creamyness. Yummy!

Offline awakephd

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Re: Semi lactic Blue (Jeff Hamm's inspired recipe)
« Reply #11 on: June 29, 2016, 06:36:47 PM »
That's a definite C4U!
-- Andy

JeffHamm

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Re: Semi lactic Blue (Jeff Hamm's inspired recipe)
« Reply #12 on: July 02, 2016, 03:23:28 AM »
A cheese from me too.  That looks really good.  It is a very mild blue since the curds do not form crevices for the mould to spread.  So the only internal blue is from the piercings.  You can repeirce the holes if they plug, and you can make more to get more blue, etc.  Anyway, sounds like you've got it spot on, creamy paste, tangy, with mild blue.  Nice.  It's good with lamb too.

Frodage3

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Re: Semi lactic Blue (Jeff Hamm's inspired recipe)
« Reply #13 on: July 05, 2016, 02:56:31 AM »
Very nice! AC4U!

Offline Fritz

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Re: Semi lactic Blue (Jeff Hamm's inspired recipe)
« Reply #14 on: July 05, 2016, 03:40:57 PM »
That wheel would last...like... 10 minutes around here...hold the cucumber...it may fill me up ;)

hint: maybe, make a Blue cheese dressing with some of it... put on super cold wedge of iceberg lettuce (or cucumber) for midsummer light salad dinner or lunch.