Well yesterday was an other Blue attempt and I have to give my apologies to the lack of pics. To be frank - the ones here are the same as what happened yesterday
http://cheeseforum.org/forum/index.php/topic,16586.0.html The attached make sheet has a couple of adjustments.
I will however make one observation about the texture of the curd ball this time as compared to the failure of last. This time the curd ball in the morning was more flexible and still with whey coming out. When breaking up the curd ball (milling) it had the consistency of cold scrambled eggs - slightly mushy with a hint of firmness. When I was milling also there was some whey being released. The terminal pH of the curd ball measured in the morning was 4.75. This is consistent with the terminal pH on the cultures spec sheet.
All in all I think I have the beginnings of a nice blue.
I'll post photos as it ages.
-- Mal
