This is my attempt #3 at doing a Stilton style right. I think I learned a few things from my #2 attempt and have modified my recipe and changed to liquid PRB6 culture. I think the curds were overly soft during the ladling process but I hope all will turn out okay. Also, instead of flipping for 4 days at room temperature, I keep it at 60-65F to prevent any unwanted mold growth. This worked out very well but don't go below 60F or the whey doesn't want to expel very well.
The PRB6 culture has a more pronounced green tint that I think looks awesome and closer to the real Stiltons I have sampled. Being liquid form, it also stirred in very well compared to the powdered PR cultures I have used in the past that no matter what wanted to float on the surface.
I purchased a PH meter but couldn't find any detailed target ranges for a Stilton. But I did include below the PH tracking I did for this make.
Ingredients:
• 4 U.S. Gallons whole milk, HTST pasteurized, homogenized, hormone free
• 2 Pints heavy cream, UHT pasteurized, hormone free
• 1 Teaspoon 33% Calcium Chloride solution in ½ cup purified water
• ½ Teaspoon Mesophile Type ll starter culture (Biena 75313)
• Pinch Mesophile Aroma Type B (Biena C64)
• ¼ Teaspoon liquid Penicillium Roqueforti PRB6 HYP 5D (Danisco) in ¼ cup purified water
• ½ Teaspoon liquid animal rennet in ½ cup purified water
• 2 Tablespoons cheese salt
Steps:
1. Add milk, cream & Calcium Chloride solution to pot and stir well.
2. Slowly bring up temperature to 86° F (30° C).
3. Add Penicillium Roqueforti/water solution & stir well.
4. Sprinkle in Mesophile Type ll and Mesophile Aroma Type B starter cultures, cover with lid and wait ten minutes.
5. Stir well, cover with lid and let cultures mature for 90 minutes holding at 86° (30° C).
6. Add animal rennet, stir well, cover with lid and wait 50 minutes undisturbed.
7. Cut curds into one-inch size and let rest for ten minutes.
8. Stir curds gently for two minutes then let rest for another ten minutes.
9. Ladle curds into cheese cloth and hang for four hours, twisting occasionally to apply very light pressure to help the expulsion of whey.
10. Break up curd mass into thumb size pieces.
11. Add 1 tablespoon cheese salt, mix and wait 15 minutes. Add final 1 tablespoon salt, mix well and let sit for another 15 minutes.
12. Ladle curds into a 5-1/8" diameter x 11-3/4" open top and bottom mold.
13. Flip mold once every hour for four hours, then once every 24 hours for four days at 60-65° F (16-18° C), 85% humidity.
14. Rub up curd mass on day four.
15. Place in cheese cave set at 85% humidity and 50-55° F (10-13° C).
16. After four weeks in cave, pierce holes with about ¾" spacing.
17. Age an additional three weeks or until the blue veining runs all the way through using a cheese tier.
PH Tracking:
6.70 start with milk and cream combined.
6.62 after adding 33% Calcium Chloride.
6.47 after cultures had matured.
5.00 at time of ladling into mold.
4.92 measuring curd next morning.
4.91 measuring drained whey on day 3.
4.89 measuring drained whey on day 4.
Hi John,
Very nice cheese! Tell me why you waited four weeks before piercing? I've always pierced once the bluing takes over (about 7 days). Does it make a difference?
Jim.
Very complete make instructions. I like the pic sequencing. 8)
Good-looking cheese. Have a cheese.
-Boofer-
Quote from: Frodage3 on July 14, 2016, 03:52:26 AM
Hi John,
Very nice cheese! Tell me why you waited four weeks before piercing? I've always pierced once the bluing takes over (about 7 days). Does it make a difference?
Jim.
It could be pierced earlier for sure but not too early or the holes will just close up. I am trying to replicate what the makers do in the UK but honestly I don't know the science of why.
Quote from: Boofer on July 15, 2016, 01:36:14 AM
Very complete make instructions. I like the pic sequencing. 8)
Good-looking cheese. Have a cheese.
-Boofer-
Thanks Boofer! I am doing a better job of documenting my makes so I can better understand the final outcome. My Stilton adventures is turning into a serious quest and is a great learning tool for me. Batch #4 is already in the cave and should be interesting as I changed things up a bunch. I call it my K.I.S.S. Blue. lol
Hey Duntov ! I love your dedication to not doing just something ...but rather doing something WELL! I've read that that is the best way to learn cheese making ... Keep making the same cheese over, until it's perfect ... Now one can move on :)
Congrats ! and good luck on #4 too!
Ac4u
Time for a picture update. Being that this make is non-cooked curds, the rind is very wrinkled.
Another update showing the blue development. Still young and not quite creamy enough.
Hey John,
I'd be tempted to vacuum pack that one now if you can. There's a lot of blue in there and it will stop more developing and it will improve / hasten the taste and texture. Try it after 3 weeks. Might be ready.
Quote from: carpentersbug on September 18, 2016, 03:33:06 AM
Hey John,
I'd be tempted to vacuum pack that one now if you can. There's a lot of blue in there and it will stop more developing and it will improve / hasten the taste and texture. Try it after 3 weeks. Might be ready.
Bagged it today albeit a bit late I think. I did check it and it is maturing well. I will check again in about 2-3 weeks.
Looks great! I really like the make except I would never bag a stilton. Seems the amount of PR is a little high John. I know Glengarry gave you that number but I only used half of that and got fantastic results. Have to wonder if their reply was based on science or sales. At any rate AC4U for a fantastic Stilton!