Anyone for Stilton.

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.............




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

this floats my boat mate, love it.

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

Cheers dude.....I'm really enjoying making cheese, can't think why I didn't start years back.

Its something I will start after Xmas.

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.

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

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.

what about this Ice.
/www.youtube.com/watch?v=-bKfkyDKEJI

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

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

I see , blue is good!!

wow I thought it wold take ages

NO...Stilton is ready in around 3 months....that's the best about it.

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





Not bad for £5 of milk

I love it Ice. I am really up for this...

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....

Their idea of sterile and ours are worlds apart.
I thought it would be more important with a
food.

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 ?

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

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

Ice.

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 ??

Is that where you purchased the cave :-).

All cavemen need a cave Mash. You should know you've taught
me all I know.

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.

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?

Cool is ok to start with.