Some shots from my first blue cheese of the year. This was a 4 gallon make with half PV & half PS cultures.
Looks great! :-)
Looks like it going to be yummy a lot of veining in there :o
1/2 Danisco Choozit PS & 1/2 Danisco Choozit PV
I got both from Yaov at artisangeek.com.
The first two I did were only PV so I thought I would try something new and see what I get.
Neil
Nice mold extenders :)
Thanks. :) I got lucky having a couple of small cutting mats laying around. They worked great. I started with about 1.5-2" of extra curd above the mold and by the time it settled it was right at the rim.
In the second picture, there is a little electronic box to the right of your vat. Is that an electronic thermometer or is it a heater? Where did you buy it?
It's a PID controller I put together. I plug the vat into the controller and the white wire going from the controller to the vat is the thermometer.
Quote from: Frodage on January 14, 2015, 12:04:51 AM
In the second picture, there is a little electronic box to the right of your vat. Is that an electronic thermometer or is it a heater? Where did you buy it?
You can get all sorts of PID controllers from http://www.auberins.com/. (http://www.auberins.com/.) I've bought a bunch of stuff from them.
Look at this nifty gadget for controlling humidity in your fridge:
http://www.auberins.com/index.php?main_page=product_info&cPath=37&products_id=456 (http://www.auberins.com/index.php?main_page=product_info&cPath=37&products_id=456)
Well, I need a PID controller for my Rival turkey roaster! [url]http://www.rivalproducts.com/cooking/roasters/CKRVRS16-W-115.html#start=3[/url
I went to the Auberins website, but there are so many to choose from :(. Do you have a parts list that I can build from?
Quote from: Frodage on January 14, 2015, 05:09:16 AM
Well, I need a PID controller for my Rival turkey roaster!
I use this one on my Weber smoker:
[url]http://www.auberins.com/index.php?main_page=product_info&cPath=14_27&products_id=396]http://www.rivalproducts.com/cooking/roasters/CKRVRS16-W-115.html#start=3[/url
I went to the Auberins website, but there are so many to choose from :(. Do you have a parts list that I can build from?
(http://www.rivalproducts.com/cooking/roasters/CKRVRS16-W-115.html#start=3%5B/url%3Cbr%20/%3EI%20went%20to%20the%20Auberins%20website,%20but%20there%20are%20so%20many%20to%20choose%20from%20:(.%20Do%20you%20have%20a%20parts%20list%20that%20I%20can%20build%20from?%3Cbr%20/%3E%5B/quote)
I use this one on my Weber smoker:
http://www.auberins.com/index.php?main_page=product_info&cPath=14_27&products_id=396
If you are going to use that turkey roaster for making cheese, you probably want to use something like this $69 sous vide controller. I haven't tried it, but looks like a good fit.
http://www.auberins.com/index.php?main_page=product_info&cPath=8&products_id=471 (http://www.auberins.com/index.php?main_page=product_info&cPath=8&products_id=471)
I've bought many of their individual PID controllers and built them into panels for homebrewing, but my cheesemaking doesn't require that kind of investment (yet).
Looking good Neil.
great work
Day 35 update.
Middle was creamy and spicy. I can taste the difference the lipase added.
Oh now that is lookin' good :)
Yummy! :-)
Gnarly! :)
Larry
I pushed it as long as I could and opened it this past weekend. ( it went in the cave on 1/6/15 out 4/4/15)
The outer edge is a bit dryer than I planned but the center has a nice cream to it. The taste is bit milder than expected also.
NICE!! My personal preference is small piercings, this turned out very nice 8)
AC4U (http://www.z4-forum.com/forum/images/smilies/smilie_thumbsup.gif)
How does it smokeuh taste?? very nice :P ^-^ :)
How did I miss this? That's one great looking blue you have there. AC4U!!
Very pretty! ACFORYOU.
Really nice, Neil. AC4u.
If you seal it up nice and tight it'll still get a lot sharper.
Larry
A cheese to Neil in Va :). Trust what Larry says as it will get sharper and more crumbly in the bag as time goes on.
Thanks all! I divided it up and vacuum sealed it. That way I could try different pieces without exposing all of it to elements.
Quote from: Neil on April 06, 2015, 10:45:25 PM
The outer edge is a bit dryer than I planned but the center has a nice cream to it.
When you formed the cheese, I noticed you smeared the outside. Does that help to make the center creamier?
Also, it seems like you have many, many poke holes to get so much bluing. Doesn't that also help to make the center creamy?
I'm not sure if smearing the outside has much if anything to do with the center being creamy or not.
My understanding is that you do this to help form an outer seal to keep nasties from getting inside the cheese.
Yes, I poked a lot of holes in this one. My last one didn't have as much veining as I wanted so I decided to go extreme the other way. If anything I would think letting more air into the center would remove more moisture causing the center to dry out.
I'm no expert just my thoughts.
Neil
What a Gruesome - Awesome - Bluesome :)
+ a Cheeseome
-- Mal