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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => INGREDIENTS - Ripening Aroma & Flavour Cultures & Enzymes => Topic started by: Firkin on August 03, 2011, 11:49:31 AM

Title: P Roqueforti - A few questions
Post by: Firkin on August 03, 2011, 11:49:31 AM

I am doing some research on a future stilton I am going to try, most recepies say re-hydrate the P Roque for a couple hours before adding with the starter?

Question A - how do I rehydrate - measure out and let it thaw on its own, or mix into a cup of milk or water
Question B - Do I add it at the same time as the culture, and leave to ripen before adding rennet

thanks

Title: Re: P Roqueforti - A few questions
Post by: linuxboy on August 03, 2011, 02:00:16 PM

Not necessary when using DVI/DVS culture systems. Add at the same time as you add your DVI starter and you'll be fine because it will rehydrate at the same time as the starter.

Title: Re: P Roqueforti - A few questions
Post by: Firkin on August 03, 2011, 02:12:56 PM

Thanks linuxboy :)