This is where the rubber hits the road. Can I do it again. My wife named it Silky and I hope I don't turn this one Stinky - sorry Stinky :) -
Making this the same way as the last one. But, you know how it is - Gotta fiddle with it. Fine tuning so to say. I'm going to increase the milk and slightly decrease the cream and add a little more of another culture MO 036R.
So..
8 litres - Maleny Milk Pasteurised only milk 3.9% fat 3.2% protein
900 mls Cream (Pauls) - of dubious quality, mainly because when I asked for origin and process I received no reply - Twice.
2 steak knife tips of P.R (not sure what strain)
1/8th tsp of CaCl2 in 1/4 cup of non-chlorinated Water.
2 mls of 200 IMCU rennet in 1/4 cup of non-chlorinated Water.
3 tabs of salt - this will depend on the resultant curd weight - 2.5% is the goal.
I'll post the control sheet soon.
Heat the milk to 28 DegC and re-hydrate the mold and cultures. Add to the milk.
Continue heating to 32 DegC.
11:30 @ 32 DegC ripen for 30 minutes - adding both the P.R and cultures
12:00 Add CaCl2
12:08 Added rennet in 1/4 cup of non-chlorinated Water. Using a Floc Multiplication factor of 6 this time. I'm not too concerned over the overall time if the total time is 1 - 1.5 hours I'm good with that.
Back soon
Yeah Right - Floc time 19 minutes - Blah !! ok so that is a cut time at 14:00. Think I might need to freshen my rennet - it is getting to 18 months old or increase to 2.5. Good grief that goes fast....
Well two hours is still in the acceptable range for G.C's recipes so see youse in a couple of hours.
-- Mal
Wish I'd learn to spell - just saw the title and I hope it doesn't turn out as a self fulfilling prophesy. :o
-- Mal
Quote from: OzzieCheese on March 07, 2015, 02:48:43 AM
Wish I'd learn to spell - just saw the title and I hope it doesn't turn out as a self fulfilling prophesy. :o
-- Mal
Too funny, Mal. :) I'll check back for photos after I've had a night's rest.
Larry
Doh ! ;D
Pictures - Not really exciting this time. There have been a few question around the use of Induction cook tops, not saying they don't work ::) They do directly heat the milk through the contact with the metal. I still like my double boiler setup seen here.
and for those following for the first time - these are the measures I use.
Ooh -- I like that deep colander. It looks like "real" stainless, instead of the so-called-but-not-convincing thin stainless colander I have ...
Nice!
you don't like me :'(
Oh Stinky - of course I do....
You find the strangest things in Ikea - there was almost a complete display of nothing but Stainless steel Colanders - AUS$9.00. Tried to get one like this at a cooking place
at it was over 50.
Here are some pictures of the curd. They were wonderful even after a long Floc time. After cutting they smooth and glossy and this led to a wonderful draining curd. I've got some photos of the curd this morning.
Here is the control sheet as well.
You got this Mal!! ;)
This one I feel worked very well.
It's happily sitting on the fridge draining. The photos in Sequence are the tying up using the stilton knot. It drained really well.
1. First knot - for 1 hour
2. Second knot - for 1 hour
3. In the pot for the long rest - overnight
4.- 6 My little bundle of cheesiness. I should have better cave development this time as I had a large pot lid resting on the ball as well this time.
7. The centre of the Curd ball was still very moist - but not dripping and the smell was sweet and slightly tangy. The ph hit the target right in the middle, so I was very pleased with that as well.
One thing that nearly tripped me up was the Salt and weighing the curd to get the two percent by weight - Remove the cheese cloth otherwise it would have been too salty adding 50 Grams instead of the correct 36 Grams. - You can see that at the bottom of the control sheet.
Lunch is calling - and Cheese of course - the last bit of the first blue. 8)
Final pics of the milling and the hooping. Enough to fill the 1 kg mold and 1 - 100 mm Cam mold.
And they have already started settling :)
I took a couple of days off and made a 4 day long weekend and I'll be able to baby these along..
-- Mal 8)
Looking good, Mal.
Larry
Very nice colour there as well Mal.
Here are a couple of pics after 4 days in the mold. I have a nice tall one and another 'Puck'. I really need to get this into all one mold. The lid on the curd ball has made a definite difference as the curds are not as closed up as last time, there is less moisture in the curds. I should get some nice cave action this time.
First ones pre- smoothed.
last one all smoothed up and ready for the big house.
--Mal
Nice smooth job, Mal.
Larry
Beautiful job! H-K-J would be proud of you!! ;D
Why thank you Sir !! I use you and he as my bench marks for blues...
I must admit to a certain feeling of accomplishment with this one. I think I said this before with the other one - That I always saw the making of a good blue the goal of my cheese making. I have expanded my veiw somewhat but I'm still chuffed :)
8)
I am
Smooth as a-----
Looks fantastic, looking forward to the flora
another C4U ;D
Photos will be forth coming.. Promise :P The first one is - I still have 1/2 a wedge left - creamy smooth and wonderful. I'm hoping for a bit more attitude with this one with more caves and more holes pierced. Early days yet !! :)
Progress Photos
11 days and counting - Because of the drier curds, the caves are more pronounced in this one than the last. There is a wonderful, just under the surface mottle effect happening. Going to wait to 3 weeks before piercing. I think this will be quite a strong blue cheese.
Looking great but I would plug those holes! With that drier curd it should turn out great!!!
Hi Al,
The holes have been plugged and it is now two weeks and the blue is progressing well. One thing I noticed is that it didn't take long for the milky sweet creamy smell to leave and be replaced by the now familiar smell of Blue. It is getting aired and fed every other day, flipped and exercised and encouraged to be good - like very good child should. I am very pleased with this.... Going to pierce it this weekend. I'll post pics after that.
-- Mal
Blue Cheese Porn !!
These are progressing well - I think. The smaller one is more completely covered and the big one has a little wild G.C. (wild because I remember doing my affinage with the white bloomy at the same time - Might have caught some by mistake). But I'm ok with that. It looks like I might get a more rustic rind this time.
So The small one first. This thickly covered with P.R and is looking really nice. As I pierced it I tasted the paste and yes it is great. It is still creamy and just a hit of sharp blue. The last one I opened early - 6 weeks and the smaller one was great (both were but the smaller one had the bigger taste) but this time I'm going 8 weeks with the smaller one and full 12 weeks for the big one.
The big next..
Looking good, Mal.
Larry
Well they certainly are blue!!! ;D
Now the big one.
This is nicely covered and I feel will probably develop a nicer rind. When I re-pierce in 2 weeks time I'll remove the little water bath and just let is dry out naturally. As I have some cloth bound cheddars in the cave I'm going to keep these blues in their own container. As I was piercing the cheese, I felt the resistance alter as I pushed it through the cheese - nice evidence of a more open structure than the last one.
The paste in this one was less developed than the puck but it was nicely salty, creamy with a hint of blue. No funky smells or tastes.
Maybe I can make blues after all :) - shameless self promotion. :o
Thanks Lads :). Blue is in house. Just hope I can curtail my impatience to cut into it early..
Wow! :-)
That looks like my last blue, nice fur coat happenin it's gonna be tasty ^-^
Magnificent, Mal. Beauty job!
Yep! That's a good one!! :P
5 April - Day 31
The two Blues are progressing very well. The holes are still nice and open and the smell is a lovely blue type of smell. The colour in real life is a little more diverse than the image shows as the flash sort of blasted any colour out.. The small one is going out to 8 weeks and the big one out to the full 3 months. So they are still on track, there is just a little give on the outside but still firm overall.
Fingers crossed...
They are very pretty.
So about 4 more weeks on the small one and 8 on the large one?
At what temperature are you keeping these? And are you still maintaining a high humidity?
It doesn't look like they'll be sikly! ;)
Larry
Wow! :-)
WOW!! The rind is coming along real nice Mal :D
Very nice looking cheeses to say the least. Is the large one big enough to take out to the full term? I usually use size to scale the ripening period for cheeses as in, smaller than what is normal takes less time. It seems the smaller ones lose too much moisture is kept too long. :D
@AL, The last one was the same size and could have been a little more 'Blue' for my liking - not that it was bad or anything, just could be more :). These are still in their own little cave inside the cave and there is water on the inside but, I'm not actively measuring the RH I am however giving them an airing every 2-3 days and making sure their bums don't get wet and turning every week. I decided to not salt rub the little one as I did last time. The rind is very nice I think - still not the rustic I would like and I think that is because of the higher RH in the little cave. Given that P.R once out in the wide is a wild child I'm keeping it under restraints - now if I only had a blue Cave but alas the old Cave MKII is really only good for waxed and brined cheeses and I have my prize cheddars in the other - which are about to get a 4th brother.
Well it's 51 days and we decided to crack open the 'Puck'. 51 days ... is still a bit too soon although, there is nothing disappointing about this cheese. The outside is just awesome and amazingly Alien. The inside is an amazing mix of creamy cheese and blue cheese flavours.
The veining is still very defined along the piercing pathways but there are some caves. This says to me that I can go even drier in the making of this... But, I'm not sure I want to... The larger one has still 1 month to go for the 12 week mark and I'm sure that the results will reward the patience..
This is neither Fluke or Flop.. two times now and I think "Silky Blue" is here to stay.
-- Mal
Very nice. Looks amazing. A cheese from me.
Shane
Lovely color! +C
I love the veining in the crevices,
it looks like it could bite you back :o
AC4U and the silky blue ;D
Looks great!!! And tasty!!! AC4U!!
Beautiful color, Mal. Another C4U.
Larry
What a magnificent looking blue. Another cheese for you!
Great mr. Bluemaster... Is it as yellow as on the images? It just looks mouthwatering! AC4U
Not quite as yellow. I need to get my white balance sorted. The plate it is on is supposed to be white.. it is however a lovely creamy yellow .
--Mal
Well it looks delicious!! Looks to have melted. Just what I need on a good steak. BTW I used the last of my blue on a "Cut Your Own Steak Party" I threw last night. They must have enjoyed it as they ate up 18 pounds of ribeye.
Rib Eye--- Meat heaven !! The cheese is very spreadable even straight out of the fridge. The fat breakdown has produced a beautiful paste and there are just enough veins that the blue went all though the cheese. The larger of the two I hope has the same structure with a few more 'Caves'. This would have been a wonderful addition to your Beef.... droooling....
-- Mal
Well, my patient friends, here is the main game... No flop... and this has a the right amount of attitude. I got the rind I was after but, the Red B Linens - that I couldn't get got on my Washed Rind found a home here. Damn bugs cant train them like a dog...
The rind was a little damp but the inside is amazing... Livin it big in Queensland - Ohyeah !!
-- Mal
Awesome, Mal! Have a cheese.
That'll teach you not to overrun your native B. linens with those weenie cultured ones that live in a bag. ;)
Larry
Woohoo! Looks great Mal. Have a cheese from me too.
Shane
Nice Mal, good looking cheese
have another on me.
John
Thanks for the cheeses - this one at 82 Days !!! The flavour compared to the last one is worlds apart. The PR has really got into the paste and the result is an amazing piquant, smooth and yet still creamy and silky. I have broken it down as last time into appox 200 gm (6) vac packs and now placed in the cold fridge.
Lessons learnt:
1. 12 weeks is a bit too long for this size of cheese - though the style, made larger would be a wonderful cheese to behold. The 12 Deg C for the entire time might be the cause of that !
2. Don't be lax when is comes to caring for it while still in the ripening box - I let it get too moist and there was evidence of B.Linens. I'm not too worried about the the Red just getting it too wet.
3. The drier Curd texture this time was spot on as there is more 'Cave' activity, than just along the pierce lines.
-- Not a fluke !!!
Mal
And not sikly either. :)
Larry
No Larry it is not sikly !! And I have my eye on a couple of Ales to pair with this as well. I'll let you know which is best - AL ! Buddy !! I wish I had some of your Brewed Beverage right about now !!
-- Mal
This is the good life - enjoy!
Interesting color...like this Blacksticks Blue Cheese (https://cheeseforum.org/forum/index.php/topic,8330.msg58409.html#msg58409).
Good job, Mal. Have a cheese.
-Boofer-