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» BBQ Weekend...
Anyone for Stilton. EmptyFri Mar 01, 2019 6:27 am by Icefever

» SOS - Save or Stillini
Anyone for Stilton. EmptyMon Feb 18, 2019 8:40 am by Mash

» Anyone for Stilton.
Anyone for Stilton. EmptyThu Jan 17, 2019 4:34 am by Icefever

» Today on the grill...
Anyone for Stilton. EmptyTue Dec 18, 2018 9:18 pm by Mark85

» Cheddar cheese.
Anyone for Stilton. EmptySun Nov 18, 2018 6:45 am by Icefever

» UDS.............
Anyone for Stilton. EmptyThu Oct 11, 2018 4:54 pm by Icefever

» BBQ Weekend...
Anyone for Stilton. EmptyTue Sep 04, 2018 3:25 pm by Icefever

» It's Smoking cheese day.........
Anyone for Stilton. EmptySun Sep 02, 2018 3:34 am by Icefever

» RE-named section.
Anyone for Stilton. EmptySat Aug 18, 2018 8:10 am by Icefever

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      Anyone for Stilton.

      Icefever
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      Anyone for Stilton. Empty Anyone for Stilton.

      Post by Icefever on Mon Nov 26, 2018 1:27 pm

      Cheese that is....made a 2 gall blue Stilton yesterday using the sous vide.  Milk in the stock pot and then sat in a plastic tub full of water, it worked way better than the pot on a ring trying to hold a temp of 30c.  A couple of photos.............

      Anyone for Stilton. 20181125-035245


      This is after the Roquefort mould has just been added..

      Anyone for Stilton. 20181125-041238
      garfield sober
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      Post by garfield sober on Mon Nov 26, 2018 7:39 pm

      this floats my boat mate, love it. Smile Smile Smile Smile Smile Smile
      Icefever
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      Post by Icefever on Tue Nov 27, 2018 4:50 pm

      garfield sober wrote:this floats my boat mate, love it. Smile Smile Smile Smile Smile Smile



      Cheers dude.....I'm really enjoying making cheese, can't think why I didn't start years back.
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      Post by garfield sober on Tue Nov 27, 2018 8:12 pm

      Its something I will start after Xmas.
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      Post by Icefever on Wed Nov 28, 2018 3:24 am


      Great, it's no harder than stilling, in fact, it may be easier??. the main method is almost the same across most cheeses. Heat the milk, add the culture, leave 30 mins, add the rennet leave for 90 mins, you now have curd & whey. That's the basic run of the mill, with this under your belt your on your way to Cheddar/Stilton.
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      Post by Mash on Wed Nov 28, 2018 12:58 pm

      The only issue I have is the milk - have you got goats Ice?
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      Post by Icefever on Wed Nov 28, 2018 5:21 pm

      Mash wrote:The only issue I have is the milk - have you got goats Ice?

      I wish...we had them when I was a nipper on the farm....goats milk was all I drank until I was 5 and we moved. You'll find most folks use full fat, some do manage to get goats milk, I used full fat along with 500ml of cream for this Stilton.
      There are videos on the Tube, an Assie guy but also an English guy call John Kirkwood....

      https://www.youtube.com/watch?v=2hX-Y_Iv9Cc&t=1s


      Pm your address and I get some dust in the post over the weekend.
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      Post by garfield sober on Wed Nov 28, 2018 10:04 pm

      what about this Ice.
      /www.youtube.com/watch?v=-bKfkyDKEJI
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      Post by Icefever on Thu Nov 29, 2018 2:24 am


      It's worth a try, just for the hell of it...but then I ask myself why don't the big guys make it this way???

      This is the way Cropwell do it.
      https://www.youtube.com/watch?v=unVdU4MgRAA
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      Post by Icefever on Thu Nov 29, 2018 4:52 pm


      And on the fourth day, you will see Blue.........

      Anyone for Stilton. 20181129-164621
      garfield sober
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      Post by garfield sober on Thu Nov 29, 2018 9:59 pm

      I see , blue is good!!
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      Post by Mash on Fri Nov 30, 2018 2:10 pm

      wow I thought it wold take ages
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      Post by Icefever on Fri Nov 30, 2018 5:10 pm


      NO...Stilton is ready in around 3 months....that's the best about it.
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      Post by Icefever on Sat Dec 01, 2018 7:14 am


      Couple of photos over the last 48hrs....wow...and it smells like a Stilton... bounce

      Anyone for Stilton. 20181201-060205

      Anyone for Stilton. 20181201-064354

      Not bad for £5 of milk
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      Post by garfield sober on Sat Dec 01, 2018 6:22 pm

      I love it Ice. I am really up for this...
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      Post by Icefever on Sun Dec 02, 2018 2:29 am

      garfield sober wrote:I love it Ice. I am really up for this...

      Go for it matey, all you need is a stockpot....around a tenner for the cultures (enough for more batches) £5 for milk and away you go....
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      Post by garfield sober on Sun Dec 02, 2018 6:44 am

      Their idea of sterile and ours are worlds apart.
      I thought it would be more important with a
      food.
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      Post by garfield sober on Thu Dec 06, 2018 10:43 pm

      How is your Stilton Ice is it still in the cave ?
      Been looking here https://www.cheesemaking.co.uk/index.php?route=common/home
      seems to be a good site or are there better ?
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      Post by Icefever on Fri Dec 07, 2018 5:14 am


      I have ordered stuff off of Moorlands, also these folks...

      https://www.gnltd.co.uk/goat-nutrition/cheese-making-products.html

      Ice.
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      Post by garfield sober on Fri Dec 07, 2018 8:53 am

      Cheers for that Ice, watch this space in the New Year.
      Look for cream cheese ball by your Aussie mate on Youtube.
      How is that Stilton Ice ??
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      Post by Mash on Fri Dec 07, 2018 5:47 pm

      Is that where you purchased the cave :-).

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      Post by garfield sober on Fri Dec 07, 2018 6:11 pm

      All cavemen need a cave Mash. You should know you've taught
      me all I know.
      Icefever
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      Post by Icefever on Fri Dec 07, 2018 6:39 pm

      garfield sober wrote:Cheers for that Ice, watch this space in the New Year.
      Look for cream cheese ball by your Aussie mate on Youtube.
      How is that Stilton Ice ??

      Here's to the new year then Garfield, looking forward to it.

      The Stilton is coming along very nicely in a maturing box at the mo.

      Ice.
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      Post by garfield sober on Fri Dec 07, 2018 8:03 pm

      They talk about maturing boxes or tupperware.
      But the big issue of temp? Cupboard under the stairs?
      Is it criticle or just cool is ok?
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      Post by Icefever on Sat Dec 08, 2018 8:18 am


      Cool is ok to start with.

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