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Title: blue without rennent
Post by: Gene Daniels on April 09, 2018, 06:26:31 PM

I posted this in the wrong place before. Let's see if I get any comments in this section:

*****

I wonder if anyone has tried this guys very simple approach to blues?

https://www.youtube.com/watch?v=SCwhX2u0KTk (https://www.youtube.com/watch?v=SCwhX2u0KTk)

It seems almost too simple to be true, but I am really tempted to try a half gal and see what happens. If you have time to view and share your thoughts, that would be appreciated.

Title: Re: blue without rennent
Post by: Thewitt on April 09, 2018, 06:59:17 PM

He did not need to punch the holes into that cheese, there was plenty of air infiltration since there was no pressing and the curd was already extremely broken up...

I have no doubt this works, though I won't be adding this to my own recipe collection.

As a kid we made blue cheese using a mother culture made from other blue cheeses, so the method is sound of course, but just using coagulated milk without rennet results in a very different type of curd and resulting cheese texture for sure.

Title: Re: blue without rennent
Post by: panamamike on April 09, 2018, 11:17:19 PM

I know I wouldn't make a cheese that way.

Title: Re: blue without rennent
Post by: Gene Daniels on April 18, 2018, 06:10:36 PM

Quote from: panamamike on April 09, 2018, 11:17:19 PM
I know I wouldn't make a cheese that way.

Could you elaborate?

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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => AGED LACTIC ACID COAGULATED - Normally Whey Removed => Topic started by: Gene Daniels on April 09, 2018, 06:26:31 PM