No problem guys, I have been a cooking teacher for 20 years so the idea of sharing recipes is just a 'given'. I was just being lazy in not wanting to re-type but here goes....
Tamara's Bay Blue
8lt goat milk
4lt cows milk
PInch each of Type B and Type C starters
Pinch of strong blue mold (mild can be used instead)
2ml. calcium chloride diluted in 30ml. water
2.5ml. vegetable rennet (microbial) diluted in 30ml. water
Heat the combined milks to 28c and add the starters and mold spores and stir through gently.
Allow to rest for 30 minutes.
Add the diluted calcium chloride and stir through thorougly.
Add the diluted rennet and stir well for 2 minutes then cover and allow to rest for 40 minutes or until clean break is achieved.
Cut curds to 2cm and allow to heal for 10 minutes
Stir gently to move the curds through the whey, breaking up any larger curds.
Stir thoroughly (gently) every 10 minutes for an hour (ph6)
Heat the curds to 30c. slowly and stir once more then drain the curds and stir gently to expell a little more whey.
Transfer curds to baskets (I use small ones which take about 200g of curd but you can make a large cheese if you prefer)
Flip after 10 minutes then after an hour and again after 2 hours. Allow to drain overnight then flip once more.
Salt the surface of the cheese at 2% the following day.
Allow cheese to drain on a mat for 12-24 hours then mature at 12c for 4 weeks, piecing at 1 week, 2 weeks and 3 weeks.
Wrap and store at 3c for up to 4 months.
** This recipe makes a very mild, creamy blue with limited blue veins as the cheese softens quickly after piercing. If you prefer a firmer stronger cheese, drain curds completely then break up with your hands before transfering to moulds or baskets.
