Author Topic: Semi lactic Blue (Jeff Hamm's inspired recipe)  (Read 234 times)

Offline AnnDee

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Semi lactic Blue (Jeff Hamm's inspired recipe)
« on: June 15, 2016, 09:12:54 PM »
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.
 
Ann

Online awakephd

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Re: Semi lactic Blue (Jeff Hamm's inspired recipe)
« Reply #1 on: June 16, 2016, 08:28:47 AM »
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, 03:21:42 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.

Offline AnnDee

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Re: Semi lactic Blue (Jeff Hamm's inspired recipe)
« Reply #3 on: June 16, 2016, 05:42:56 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.
Ann

Offline AnnDee

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Re: Semi lactic Blue (Jeff Hamm's inspired recipe)
« Reply #4 on: June 17, 2016, 08:04:53 AM »
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.
Ann

Offline JeffHamm

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Re: Semi lactic Blue (Jeff Hamm's inspired recipe)
« Reply #5 on: June 18, 2016, 01:59:14 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.
The wise do not always start out on the right path, but they do know when to change course.

Online Fritz

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Re: Semi lactic Blue (Jeff Hamm's inspired recipe)
« Reply #6 on: June 18, 2016, 08:20:59 AM »
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 :)

Offline AnnDee

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Re: Semi lactic Blue (Jeff Hamm's inspired recipe)
« Reply #7 on: June 18, 2016, 10:57:35 PM »
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.
Ann

Offline AnnDee

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Re: Semi lactic Blue (Jeff Hamm's inspired recipe)
« Reply #8 on: June 28, 2016, 12:11:18 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.
Ann

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Re: Semi lactic Blue (Jeff Hamm's inspired recipe)
« Reply #9 on: June 28, 2016, 06:59:08 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?

Offline AnnDee

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Re: Semi lactic Blue (Jeff Hamm's inspired recipe)
« Reply #10 on: June 28, 2016, 09:59:15 AM »
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!
Ann

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Re: Semi lactic Blue (Jeff Hamm's inspired recipe)
« Reply #11 on: Yesterday at 01:36:47 PM »
That's a definite C4U!
-- Andy