My first Stilton style

[janij]

Hi all,
I started my first Stilton type cheese this evening.  It is draining.  I used the Stilton Approx how to recipe on the WA Cheese Guild recipe.  I don't have a pH meter.  But my floc time was under 12 min.  I got distracted and for got I was watching it.  Anyway.  I think the curd set well.  I used 4 gallons of raw Jersey milk.  I added 2 c cream skimmed from milk.  I have no idea fat content.  They are my cows.  I know I am not getting all the cream since I left baby with Momma this time.
Anyway, tomorrow morning I mill, salt and mold.  I will post pictures once it comes out of the mold.  I am so excited!
As I am getting everything ready my husband asked when can I make Swiss.  Oh I guess that one is next now that I have a small cave.
Thanks for all the encouragement.

[Tomer1]

tpmmorow morning I mill, salt and mold

Why are you waiting till tomorow? you might over acidify.

[janij]

The recipe says to drain the curds and let sit overnight to acidify.  So hopefully I didn't screw that up.
The curd was softer than I expected, but I am used to making cheddar and montasio.  Right now it is in the press and I am flipping it.  I did find it weird working with the mold floating tin the milk.  I am a stickler about straining milk and keeping it clean.

[linuxboy]

tpmmorow morning I mill, salt and mold

Why are you waiting till tomorow? you might over acidify.

With Stilton, it is possible but very hard to overacidify. Blues like their acidic curd.

[Sailor Con Queso]

Stilton does sit overnight to acidify.

Stilton does NOT get pressed.

[janij]

Sorry, I meant mold not press

[H-K-J]

The recipe I use calls for overnight draining and pressing with about 8lbs. of pressure

[janij]

It comes out of the mold tonight.  I am super excited!

[janij]

I just un molded my Stilton.  There is no blue on the outside?  What do I do?
I did not hydrate the PR before hand.  Was I supposed to?  The recipe did not say to.  Could it be too cool, hence no mold?  I am bummed.

[margaretsmall]

The blue will come in time. A week or more in your cave. Then it will be unstoppable! Patience! Looks good.
Margaret

[H-K-J]

Margarets right after a couple of days at room temp it will be blue-t-full 

[janij]

Well, it has spent 4 days at room temp.  It is in the cave now.  The recipe says you should see blue by the time you take it out of the mold.  So I was just worried.  I will be patient then.  Thanks for the encouragement. 

[Tomer1]

You should smooth out the surface if possible.

[janij]

Thank you Tomer1.  I forgot about smoothing.  I just did it and I did find blue mold! 

[H-K-J]

Now watch it turn blue