Author Topic: Quick Stilton Question (Read 4832 times)

Gobae · « **on:** February 02, 2016, 11:37:05 PM »

I'm working on my first stilton from Karlin's "Artisan Cheesemaking at Home"; in there she talks about flipping and draining for 4 days. But I had no drainage after only 1.5 days. Should I move straight to the cave as Karlin suggests, OR let it dry for a few days so more of a rind develops as other recipes (and forum members) do?

Thanks!

OzzieCheese · « **Reply #1 on:** February 03, 2016, 12:41:21 AM »

Hi... Part of the process is to settle the curds and well as drain. You will find the curds settle in the mold further over the 4 days with little or no whey being expelled. This also helps consolidate the cheese into a more manageable shape and density.

-- Mal

john H · « **Reply #2 on:** February 03, 2016, 04:11:23 AM »

Al is the one to ask about that but I thought you should leave it at room temperature for 4 to 5 days not only for the whey to drain but also for the PR to develop.

John

Al Lewis · « **Reply #3 on:** February 03, 2016, 02:09:23 PM »

I keep mine at room temp for up to 10 tens to develop the rind.

Gobae · « **Reply #4 on:** February 03, 2016, 03:33:27 PM »

Ok, I think I'll pull it out of the cave and let it dry up a bit. I just have to find a way to keep our new kitten from eating it while it's drying, lol

john H · « **Reply #5 on:** February 03, 2016, 04:31:33 PM »

LOL new kitten, put it on cheese mat in a plastic container and leave at room temperature turning twice a day this will prevent it from drying out to fast as well. What size is your blue?
Here are a couple of pics of mine on day 5.

Gobae · « **Reply #6 on:** February 03, 2016, 04:45:05 PM »

It was made in a 4.25" mould and it stands about 4" high. I haven't weighed it, but it was made from 1 gallon milk + 1cup cream and if I had to guess weighs about 1.25#

john H · « **Reply #7 on:** February 03, 2016, 04:56:51 PM »

Sounds pretty close weight wise. Hope you are happy with the out come keep us posted.

John

Al Lewis · « **Reply #8 on:** February 03, 2016, 05:44:14 PM »

Good luck with that one. The smallest blue recommended is a 4 gallon make. Be interested to see where this ends up.

Gobae · « **Reply #9 on:** February 03, 2016, 05:54:14 PM »

Quote from: Al Lewis on February 03, 2016, 05:44:14 PM

Good luck with that one. The smallest blue recommended is a 4 gallon make. Be interested to see where this ends up.

Interesting. None of the recipes I have even come close to working that large. My (1 gal) roquefort came out well, so I'm hopeful.

john H · « **Reply #10 on:** February 03, 2016, 06:23:48 PM »

Gobae here are a couple of links to the blues I have made. Sounds like you have been bitten by the cheese bug.

http://cheeseforum.org/forum/index.php/topic,11445.30.html

http://cheeseforum.org/forum/index.php/topic,10944.15.html

John

Kern · « **Reply #11 on:** February 03, 2016, 08:48:32 PM »

Hey John H, I dislike zeros so I gave you a cheese (thumbs up) for your enthusiastic participation on the Forum.

Kern

john H · « **Reply #12 on:** February 03, 2016, 09:22:12 PM »

Thanks for the cheese Kern.

If you were wondering

I have been a member (shotski) for a while you may notice they have a different ID that is me. What happened was I used keep me logged in and then my cable company (email) changed. I some how got logged off and forgot my password now reset goes to a closed email account so I signed up again.

Kern · « **Reply #13 on:** February 03, 2016, 11:51:23 PM »

Dang! And to think that I thought you were a cheese virgin!

Al Lewis · « **Reply #14 on:** February 04, 2016, 01:27:35 AM »

Quote from: john H on February 03, 2016, 09:22:12 PM

Thanks for the cheese Kern.

If you were wondering

I have been a member (shotski) for a while you may notice they have a different ID that is me. What happened was I used keep me logged in and then my cable company (email) changed. I some how got logged off and forgot my password now reset goes to a closed email account so I signed up again.

I knew that. Why didn't you know that? That's old news!! LOL BTW Gobae http://www.cheesemaking.com/store/pg/26-Making-Cheese.html "I will present a recipe for a 4 gallon batch since this is about the smallest size I recommend. It is difficult to measure less culture."

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