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.