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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Blue Mold (Penicillium roqueforti) Ripened => Topic started by: graysalchemy on April 01, 2014, 12:32:42 PM
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Well after my affinage problems, I have decided to make some more blues.
Roughly taken from Caldwells Stilton recipe.
4 Gallons (uk) whole milk (bog standard supermarket milk)
100ml cultured butermilk
PR form my inoculated sourdough
2.5ml calcium chloride solution.
2 tsp of junket rennet
Heat milk to 32c
Add buttermilk and CaCO3 and PR
rippen 1 hr
Add rennet and leave 1 hr
Cut curds to 1"
Leave 10 minutes
Strain into cloth lined collanders.
Tie up and back into double boiler at 32c for 2-3 hrs
Press overnight between boards
Salt and put in hoops
(http://i885.photobucket.com/albums/ac55/artimaging/IMG-20140221-00130_zps8d12a180.jpg)
My PR
(http://i885.photobucket.com/albums/ac55/artimaging/2014-04-01085659_zpsd1b97ba5.jpg)
Milk ripening 32c
(http://i885.photobucket.com/albums/ac55/artimaging/2014-04-01124044_zps76a65b50.jpg)
Cut curds
(http://i885.photobucket.com/albums/ac55/artimaging/2014-04-01125441_zpsbe22dd23.jpg)
Draining whey
(http://i885.photobucket.com/albums/ac55/artimaging/2014-04-01130153_zps7dede4ca.jpg)
Resting in bundles. Will tighten the knots every so often.
Leaving for a few hrs now before putting under a little weight overnight.
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good luck, looking forward to seeing how it turns out using sourdough PR :D
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The last lot, the PR was quite virulent and maturing quite nicely.
Just put another sourdough baguette in with the PR. :) :)
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Yep, this should be interesting to watch :o ;)
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(http://i885.photobucket.com/albums/ac55/artimaging/59343fe2-2417-4ad8-9e18-ba0b0984f372_zps47c80884.jpg)
These are two weeks old and coming on well I think. :)
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After spending the night under some weight, they have now been milled, salted and packed into two molds about 880g each at this stage. :)
(http://i885.photobucket.com/albums/ac55/artimaging/2014-04-02114325_zpscbcb2622.jpg)
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I'm interested to know how you extracted the blue from the sourdough as I have a sourdough PR culture myself.
I soaked mine in water for a while and then strained it and added the water to the milk,but I'm wondering if there's a better way.
The growth on the 2 week old ones looks great.
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Before now I have just done as you have soaked a bit in water. This time I took the tub with a lid on and gave it a good shake and loads of spores just fell off. I just tipped the whole lot in a sieve over the Vat and loads just fell in. I think I may also try grinding a load up then sieving to see if that works. :)
The PR on my sourdough goes all the way through not just on the surface, so I think it may work.
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Thanks for that. I might try something similar when my next blue make comes up.
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i am going to be very interested to see how this turns out good luck!