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Author Topic: Room or fridge draining?  (Read 1569 times)

CdnMorganGal

  • Guest
Room or fridge draining?
« on: September 14, 2010, 04:29:50 AM »
I'm in the process of making Steve Shapson's english style stilton and the curds are in the moulds, draining. However, the lowest temp my house reaches is 80F, and my mini-fridge has a temp of approx 55F.  Where do you recommend I continue the draining?
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linuxboy

  • Guest
Re: Room or fridge draining?
« Reply #1 on: September 14, 2010, 05:03:23 AM »
In box with a little ice or a few ice packs in it. 80 is too high, will cause some off flavors. 55 is better is you can do nothing else, but similarly, your flavor will be a little subdued. But, better to have subdued flavor that opens up over time than runaway bitterness/ketone formation.
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CdnMorganGal

  • Guest
Re: Room or fridge draining?
« Reply #2 on: September 14, 2010, 01:23:50 PM »
What would you consider ideal temp?
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linuxboy

  • Guest
Re: Room or fridge draining?
« Reply #3 on: September 14, 2010, 01:27:39 PM »
65-68 for stilton. Maybe as high at 70. Enough for acid to build up and no more.
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CdnMorganGal

  • Guest
Re: Room or fridge draining?
« Reply #4 on: September 14, 2010, 07:02:13 PM »
Well, I managed to get my fridge up to 60 - hoping that will be enough...
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linuxboy

  • Guest
Re: Room or fridge draining?
« Reply #5 on: September 14, 2010, 07:12:48 PM »
Yep, it's fine. Your acidity by this time should be good, so it's a waiting game for the mold.
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