Author Topic: Blue mold 'not growing'  (Read 632 times)

Offline Al Lewis

  • Old Cheese
  • *****
  • Location: Port Orchard Washington
  • Posts: 3,282
  • Cheeses: 177
    • Lou's Food & Drink
Re: Blue mold 'not growing'
« Reply #15 on: November 01, 2017, 11:14:46 AM »
Okay, which PR did you use and did you allow the rind to dry and form prior to placing it in the cave?
Making the World a Safer Place, One Cheese at a Time! My Food Blog and Videos

Offline Dorchestercheese

  • Mature Cheese
  • ****
  • Location: Massachusetts
  • Posts: 140
  • Cheeses: 3
  • Default personal text
Re: Blue mold 'not growing'
« Reply #16 on: November 03, 2017, 10:20:32 PM »
Perhaps I should test my blue mold culture.

Offline H-K-J

  • Old Cheese
  • *****
  • Location: Southern Oregon
  • Posts: 1,731
  • Cheeses: 142
  • Act as if it were impossible to fail.
    • Cookin with uh dash dogs hair
Re: Blue mold 'not growing'
« Reply #17 on: November 04, 2017, 09:40:19 AM »
I have had my PR/PV for a very long time.
the one thing I do is put the required amount in 1/4 cup distilled water the night before my make,
I have seen that there is a difference in how fast the blue comes on if I mix it just before the make,
I always get blue it just comes on sooner if I prepare it the night before.
Never hit a man with glasses, use a baseball bat!
http://cocker-spanial-hair-in-my-food.blogspot.com/

Offline Al Lewis

  • Old Cheese
  • *****
  • Location: Port Orchard Washington
  • Posts: 3,282
  • Cheeses: 177
    • Lou's Food & Drink
Re: Blue mold 'not growing'
« Reply #18 on: November 04, 2017, 09:40:52 AM »
Okay, which PR did you use and did you allow the rind to dry and form prior to placing it in the cave?
Which one is it and did you let it dry outside of the cave?
Making the World a Safer Place, One Cheese at a Time! My Food Blog and Videos

Offline Boofer

  • Old Cheese
  • *****
  • Location: Parkland, Washington
  • Posts: 4,936
  • Cheeses: 327
  • Contemplating cheese
Re: Blue mold 'not growing'
« Reply #19 on: November 05, 2017, 11:01:28 AM »
I have had my PR/PV for a very long time.
the one thing I do is put the required amount in 1/4 cup distilled water the night before my make,
I have seen that there is a difference in how fast the blue comes on if I mix it just before the make,
I always get blue it just comes on sooner if I prepare it the night before.
Have you always done this? Where did you get this technique? Sounds like something other blues makers could implement.

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

Offline Al Lewis

  • Old Cheese
  • *****
  • Location: Port Orchard Washington
  • Posts: 3,282
  • Cheeses: 177
    • Lou's Food & Drink
Re: Blue mold 'not growing'
« Reply #20 on: November 05, 2017, 02:06:40 PM »
Many of the recipes, and instructions that come with the PR, call for rehydrating 24 hours prior to use.  I never found it necessary but never tried it either.  Many of them call for rehydration in cool water 10 minutes prior to use.  I usually rehydrate it in cool water when I place the milk in the pot and begin heating, about an hour before use but that is with the powder.  I have also just placed the powdered form onto the milk at the beginning of the heating phase.  They all worked fine.  I suspect his PR is the issue.  It doesn't sound like he may have used enough and I would like to know which one he used.  As I'm sure you are aware, different PR cultures call for varying amounts.
« Last Edit: November 06, 2017, 09:52:42 AM by Al Lewis »
Making the World a Safer Place, One Cheese at a Time! My Food Blog and Videos

Offline H-K-J

  • Old Cheese
  • *****
  • Location: Southern Oregon
  • Posts: 1,731
  • Cheeses: 142
  • Act as if it were impossible to fail.
    • Cookin with uh dash dogs hair
Re: Blue mold 'not growing'
« Reply #21 on: November 05, 2017, 05:43:24 PM »
I have tried it all the different ways as you have Al, I believe I stared to do it with the overnight rehydration when I noticed the blue came on faster from reading my notes.
The overnighter came on in 3 to 4 days while the others took 5 or 6.
Never hit a man with glasses, use a baseball bat!
http://cocker-spanial-hair-in-my-food.blogspot.com/

Offline Al Lewis

  • Old Cheese
  • *****
  • Location: Port Orchard Washington
  • Posts: 3,282
  • Cheeses: 177
    • Lou's Food & Drink
Re: Blue mold 'not growing'
« Reply #22 on: November 06, 2017, 09:51:35 AM »
Sounds about right.  Mine usually show up on the fifth day when using the powder.  The liquid, of course, is already hydrated. LOL
Making the World a Safer Place, One Cheese at a Time! My Food Blog and Videos

Offline H-K-J

  • Old Cheese
  • *****
  • Location: Southern Oregon
  • Posts: 1,731
  • Cheeses: 142
  • Act as if it were impossible to fail.
    • Cookin with uh dash dogs hair
Re: Blue mold 'not growing'
« Reply #23 on: November 06, 2017, 01:16:18 PM »
The liquid, of course, is already hydrated. LOL
WOW the wonders of the modern age.
Never hit a man with glasses, use a baseball bat!
http://cocker-spanial-hair-in-my-food.blogspot.com/

Offline Dorchestercheese

  • Mature Cheese
  • ****
  • Location: Massachusetts
  • Posts: 140
  • Cheeses: 3
  • Default personal text
Re: Blue mold 'not growing'
« Reply #24 on: November 08, 2017, 08:44:24 PM »
The cheese set outside the cave for 5 days before moving it into the cave.  No real moisture on the surface.   I bought the PR from New England cheese and works just fine when sprinkled on a moist piece of bread.  I believe other culture got a head start as I let the milk sit at room temp to collect the cream off the top.  I added this cream to full cream raw milk. High cream content milk.

Offline Al Lewis

  • Old Cheese
  • *****
  • Location: Port Orchard Washington
  • Posts: 3,282
  • Cheeses: 177
    • Lou's Food & Drink
Re: Blue mold 'not growing'
« Reply #25 on: November 08, 2017, 10:32:18 PM »
I can't see any reason it wouldn't develop but it does sound like you used very little.
Making the World a Safer Place, One Cheese at a Time! My Food Blog and Videos

Offline Dorchestercheese

  • Mature Cheese
  • ****
  • Location: Massachusetts
  • Posts: 140
  • Cheeses: 3
  • Default personal text
Re: Blue mold 'not growing'
« Reply #26 on: November 11, 2017, 06:12:49 AM »
Guess I'll wait and see.  Caldwell in a few of her recipes call for 3-4 skewer tips it's worked before and on the bread.  I'll let you know after it ages further.

Offline Al Lewis

  • Old Cheese
  • *****
  • Location: Port Orchard Washington
  • Posts: 3,282
  • Cheeses: 177
    • Lou's Food & Drink
Re: Blue mold 'not growing'
« Reply #27 on: November 11, 2017, 10:20:37 AM »
Guess I'll wait and see.  Caldwell in a few of her recipes call for 3-4 skewer tips it's worked before and on the bread.  I'll let you know after it ages further.

Yeah, not real big on "skewer tips".  Sounds like an undefinable measure used to cover up for later mistakes of which, you will find many in cheese books.  Karlin's book has a 3 1/2 page list of corrections to her one book.  Most of the blue recipes I know of, and they range from 2 - 4 gallons of milk, call for 1/64 to 1/16 teaspoon of PR.  I'm sure H-J-K can add to this but between us we have made a lot of blues.  I, and if I were you, avoid any recipe that uses skewer tips and, if encountered, would use 1/64 teaspoon in their stead.
Making the World a Safer Place, One Cheese at a Time! My Food Blog and Videos

Offline GortKlaatu

  • Mature Cheese
  • ****
  • Location: Orosi Valley, Costa Rica
  • Posts: 277
  • Cheeses: 29
  • Goat milk?
Re: Blue mold 'not growing'
« Reply #28 on: December 01, 2017, 09:34:00 PM »
I hate the whole "skewer tip" measurement, too, but aside from that, Caldwell's book and it's information and base recipes are invaluable.
Somewhere, some long time ago, milk decided to reach toward immortality… and to call itself cheese.