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I'm working on my first stilton from Karlin's "Artisan Cheesemaking at Home"; in there she talks about flipping and draining for 4 days. But I had no drainage after only 1.5 days. Should I move straight to the cave as Karlin suggests, OR let it dry for a few days so more of a rind develops as other recipes (and forum members) do?

Thanks!

Hi... Part of the process is to settle the curds and well as drain.  You will find the curds settle in the mold further over the 4 days with little or no whey being expelled. This also helps consolidate the cheese into a more manageable shape and density.

-- Mal

Al is the one to ask about that but I thought you should leave it at room temperature for 4 to 5 days not only for the whey to drain but also for the PR to develop.

John

I keep mine at room temp for up to 10 tens to develop the rind.

Ok, I think I'll pull it out of the cave and let it dry up a bit. I just have to find a way to keep our new kitten from eating it while it's drying, lol

LOL new kitten, put it on cheese mat in a  plastic container and leave at room temperature turning twice a day this will prevent it from drying out to fast as well. What size is your blue?
Here are a couple of pics of mine on day 5.

It was made in a 4.25" mould and it stands about 4" high. I haven't weighed it, but it was made from 1 gallon milk + 1cup cream and if I had to guess weighs about 1.25#

Sounds pretty close weight wise. Hope you are happy with the out come keep us posted.

John

Good luck with that one.  The smallest blue recommended is a 4 gallon make.  Be interested to see where this ends up.

Quote from: Al Lewis on February 03, 2016, 05:44:14 PM
Good luck with that one.  The smallest blue recommended is a 4 gallon make.  Be interested to see where this ends up.

Interesting. None of the recipes I have even come close to working that large. My (1 gal) roquefort came out well, so I'm hopeful.

Gobae here are a couple of links to the blues I have made. Sounds like you have been bitten by the cheese bug.

https://cheeseforum.org/forum/index.php/topic,11445.30.html

https://cheeseforum.org/forum/index.php/topic,10944.15.html

John

Hey John H, I dislike zeros so I gave you a cheese (thumbs up) for your enthusiastic participation on the Forum. 

Kern

Thanks for the cheese Kern.


If you were wondering

I have been a member (shotski) for a while you may notice they have a different ID that is me. What happened was I used keep me logged in and then my cable company (email) changed. I some how got logged off and forgot my password now reset goes to a closed email account so I signed up again.

Dang! And to think that I thought you were a cheese virgin!   

Quote from: john H on February 03, 2016, 09:22:12 PM
Thanks for the cheese Kern.


If you were wondering

I have been a member (shotski) for a while you may notice they have a different ID that is me. What happened was I used keep me logged in and then my cable company (email) changed. I some how got logged off and forgot my password now reset goes to a closed email account so I signed up again.

I knew that.  Why didn't you know that?  That's old news!!  LOL   BTW Gobae  http://www.cheesemaking.com/store/pg/26-Making-Cheese.html  "I will present a recipe for a 4 gallon batch since this is about the smallest size I recommend. It is difficult to measure less culture."