I got home today and my package from cheesemaking.com was here with my packet of P.Roc so I started head long into a batch of Stilton. It wasn’t until I had already added the mold (1/8tsp) and the MA culture that I read something about rehydrating the mold first. Is it screwed up if I just sprinkled the mold on top of the milk with the culture?

Mark G.

I’m not sure which technique is best but you can sprinkle over the curds as an alternative to rehydrating. From what I understand, the rehydrating helps in distribution.

I have never rehydrated, I f u dont use a starter culture then sprinkling it on top is fine, just mix it in after 10 min.

Thank, I feel much better now. I let it sit for about 10min and then added the MM culture and stirred it all in.

Mark G.

rehydration is to soak ur culture for 12 hours in water before adding to milk… i think it is better way

I thought about making a second batch today or tomorrow since I still have some light cream left but I guess I don’t get my mold back for 4-5 more days. I packed all the curd into the mold this morning and but a jar of peanut butter (1lb) on top of the follower. All the curd barely fit in my collander and took some time alternating between scooping and helping it drain to get it all out. The curd felt a bit fatty when I was salting and packing it which I haven’t observed before. I justhop everything eventually sticks together.

I wanted to make a second batch at the same time to compare a batch made with the expensive non-homo milk ($6/gal) and the regular store milk for $3.29/gal.

Mark

U have to look at what u get out of it. I pay 4.20 for 2% then I add 18% cream. I am so surprised how the home made cheese tastes so much better then the store bought stuff (non artisan), Wonder what the hell their doing to it. so my wheels are about 20$ 2 wheels of Joe Blow brie in superstore is $12 each. Even last attempt on mozarella is such a taste differance I never want to go back. Then theirs the Lb or ricotta that I get from my 17L batch. SO when u break it down its realy not expensive. I do have to admit that I have bought up to about $200 in cultures etc. but if one is an active cheese maker the cost blend in quickly.