I am quite a few hours into the Stilton process and it is clear to me that my curds did not drain great. But I decided to cut them and then I could let them sit out a bit if need be to dry up some more. But when I cut them I discovered the picture below. I used Aroma B and I know it produces some gas, but this seems like it may be some sort of contamination. If it is, my next question is if it is possible it came from both the culture and the mold spores being in the freezer (not airtight) for the past year? Should I finish the make?
Before everyone repeats what they have said on previous threads, I looked this up and will add the following info: The curds were not bubbly at the point of ladeling into cloth or (I think) at the point of hanging and pressing. But sometime during the pressing overnight, something happened. When tthey were draining in the whey they did not float
They taste fine. and after cutting I just squeezed out some moisture by hand. Now they are salted and I am flipping every 15 min. Assuming some slight contamination occured, I should be fine if I age 9-12 weeks, right?
Also, I used this Aroma B the other day for Havarti, so if the milk was not contaminated, I would think it must be the Pen Roq. Also, PH is about 4.85, would that sufficiently kill off these enemies?
Buddies? :-\ :'(
I have no clue about what's happening with your cheese, but I feel your pain and can hand you a tissue...
Aroma B doesn't do that. Citrate fermentation doesn't happen that quickly. That looks like a contamination.
Quotepossible it came from both the culture and the mold spores being in the freezer (not airtight) for the past year? Should I finish the make?
Possible, but not very likely. Go ahead and finish. If the fresh curds taste good, likely the final cheese will not be terrible.
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They taste fine. and after cutting I just squeezed out some moisture by hand. Now they are salted and I am flipping every 15 min. Assuming some slight contamination occured, I should be fine if I age 9-12 weeks, right?
Also, I used this Aroma B the other day for Havarti, so if the milk was not contaminated, I would think it must be the Pen Roq. Also, PH is about 4.85, would that sufficiently kill off these enemies?
Yep, you should be fine after 3-4 months. p roqueforti does not cause that. 4.85 is not enough to kill off most bacteria, but it will slow it down. You need 3.5 for adequate lysis. But, over time, that bacteria will die off at that pH.
Thanks Linux! And Gina, misery loves company, thank you too :)