So after being shocked how long its been since I made cheese I finally made some today, well its still in the works
Had a new mold made from a protein container and had the caps made by a neighbor on a lathe.
So i was all set on making some Stilton when yesterday got some brie and with excitement added it to my starter and then realizing I was planning on doing the stilton, well I heard someone had made stilton and it turned into brie and tasted real good so thats what I am going for LOL.
here are the pics of the mold. I oiled the wood.
MMMmmmm. Stilbrie—the new hot cheese on the forum ha ha!
So tell me. How much pressing does one do with Stilton? My curds were too dry to knit together so I pressed very lightly for a few minutes with my fingers. Is there any pressing involved at all? Ricki’s recipe disn’t say to press.
By the way I like the new mold. Very creative, I need to make something like that for my next one.
I posted some links to a site that has some vids on Stilton. Stilton is NOT a pressed cheese,its allowed to press by its own weight as its flipped frequently, thats why its better to have a tall mold so its crushed by its own weight. So one has to wait for it to drain then break it up by hand and salt before its put into the mold.
By the way, Ricki’s book I find is nice for general info but it does conflict in some areas. In England, Stilton is started at 88F, in her book its 86F.
OK good to know. I just had to press in this case because it would never have held together and I was using the spring form cake tin. I think also I left the curds to drain too long overnight (the recipe said to put weight ont he mass of curds) and the cards got dry that when I broke them up into pieces some of the edges of the curds were very dried out. Next time not so much draining!
How much milk did you use for this cheese using the new mold?
Just finished mixing up the curds with salt, going to leave them overnight since their a bit soft for my liking. I used 17L, will have the write up tomorrow with pics.
The brie culture is from a French cheese and the stilton is from a packaged culture, I do have a page on my website that shows all the cultures i bought.
The mold are all drilled so they drain well.
strange blue color it looks like coloring .....
in five days only u got this blue !!! i start to believe that packaged blue mold culture is much much better and stronger than using store brough blue cheese as culture..
7 months later LOL, trying it now and it is fab. Melts nice even though its dried out. Def do this one again
This is the one that I wrapped with foil, shaves real easy with a knife.
7 months later LOL, trying it now and it is fab. Melts nice even though its dried out. Def do this one again
This is the one that I wrapped with foil, shaves real easy with a knife.
Looks not healthy (shape , color and look) , sorry
