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Difference between revisions of "Home-made Gorgonzola cheese"
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| − | [[Image:Home-made Gorgonzola cheese recipe.jpg|thumb| | + | {{recipesummary |
| + | |Servings = Makes 1 kg of Gorgonzola | ||
| + | |Difficulty = 0 | ||
| + | |TotalTime = | ||
| + | |PrepTime = | ||
| + | |CookTime = | ||
| + | |Image = [[Image:Home-made Gorgonzola cheese recipe.jpg|300px]] | ||
| + | }} | ||
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| + | {{Template:AdvancePreparationIcon}} | ||
| + | [[Image:Stichelton.jpg|thumb|200px|right|View the hi-res. original to see the 'vein' piercings]] | ||
| + | [[Image:Curd draining - two colanders.jpg|thumb|300px|right|Draining the curds]] | ||
| + | [[Image:After cutting.jpg|thumb|300px|right|Immediately after cutting the curds]] | ||
[[Image:Knife-tip.jpg|300px|thumb|right|P.R. Knife-tip, used to treat 6 litres of milk (would probably do much more)]] | [[Image:Knife-tip.jpg|300px|thumb|right|P.R. Knife-tip, used to treat 6 litres of milk (would probably do much more)]] | ||
[[Image:Knife-tip-DVI.jpg|300px|thumb|right|DVI - Knife-tip, used to treat 5 to 6 litres of milk (would probably do much more)]] | [[Image:Knife-tip-DVI.jpg|300px|thumb|right|DVI - Knife-tip, used to treat 5 to 6 litres of milk (would probably do much more)]] | ||
| − | + | ==Prepare 24 hours in advance!== | |
| − | [[ | + | Remember, you need to prepare the freeze dried [[Penicillium Roquefortii]] 24 hours in advance of making the cheese. I always forget. Maybe this note will help next time. |
| − | + | ===Home-made Gorgonzola cheese - about this recipe=== | |
| − | ==Home-made Gorgonzola cheese - about this recipe== | + | I dare not call myself an expert as I have only made one blue [[Cheese|cheese]] before this attempt; however, I know what I like! |
| − | I dare not call myself an expert as I have only made one blue [[Cheese|cheese]] before this attempt | + | The beauty of making your own [[Cheese|cheese]] is that you can get it exactly to your liking. Add extra [[Cream|cream]] and don't press the cheese too hard and you will obtain a wonderfully gooey blue cheese, akin to [[Saint Agur Blue cheese]]. I also found that with a gooey-runny blue cheese, you need more than one piercing session to assist the veining as the holes tend to 'heal-up', with it being so soft. |
| − | + | '''Follow-up notes''': This has turned out to be a nice cheese. Not overly soft, but it has a very smooth creamy texture with a softer flavour than my [[Home-made Stilton-type cheese]]. | |
| − | The beauty of making your own [[Cheese|cheese]] is that you can get it exactly to your liking. Add extra [[Cream|cream]] and don't press the cheese too hard and you will obtain a wonderfully gooey blue cheese, akin to [[Saint Agur Blue cheese]]. I also found that with a gooey-runny blue cheese, you need | + | ===[[Servings]]=== |
| − | ===Servings=== | + | |
Makes 1 kg of Gorgonzola | Makes 1 kg of Gorgonzola | ||
===Ingredients=== | ===Ingredients=== | ||
| − | + | * 4 [[Litres|litres]] full [[Cream|cream]] [[Milk|milk]] | |
| − | * | + | * 1.2 litre [[Double cream|double cream]] |
| − | * | + | |
* A little [[DVI starter]] (see picture) | * A little [[DVI starter]] (see picture) | ||
* Freeze dried [[Penicillium Roquefortii]] (see picture) | * Freeze dried [[Penicillium Roquefortii]] (see picture) | ||
| − | * | + | * 2 ml [[Rennet|rennet]] |
* [[Sea Salt|sea salt]]. Use absolutely no more than 2% salt to total weight of cheese. | * [[Sea Salt|sea salt]]. Use absolutely no more than 2% salt to total weight of cheese. | ||
| − | + | ===[[Mise en place]]=== | |
| + | # '''Prepare the [[Penicillium Roqueforti]] mould culture''' | ||
| + | ## [[Boil]] a little water and allow to go cold. | ||
| + | ## Pour 150 ml of the cold, [[Sterilised|sterilised]] water into a lidded container. | ||
| + | ## Whisk up a small amount of [[freeze dried Penicillium Roquefortii]] (see picture) into the cold, [[Boiled|boiled]] water so the powder is held in suspension. | ||
| + | ## Cover and [[Refrigerate|refrigerate]] for up to 24 hours - use within 3 days | ||
| + | #[[Sterilise]] all equipment | ||
===Method=== | ===Method=== | ||
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'''Setting the [[Curds|curds]]''' | '''Setting the [[Curds|curds]]''' | ||
| − | # Using a [[Double boiler|double boiler]] | + | # Using a [[Double boiler|double boiler]] pre-warmed to 30° C, add the cold [[Pasteurised|pasteurised]] [[Milk|milk]] and slowly bring the milk temperature to 30° |
# Whisk the [[DVI starter]] into a little of the warm [[Milk|milk]] and re-introduce the milk suspension to the boiler. | # Whisk the [[DVI starter]] into a little of the warm [[Milk|milk]] and re-introduce the milk suspension to the boiler. | ||
# Pour the [[Penicillium Roquefortii mould culture]] into the warm [[Milk|milk]]. Whisk to mix. Cover with a clean [[Tea-towel|tea-towel]] and leave for 30 minutes. | # Pour the [[Penicillium Roquefortii mould culture]] into the warm [[Milk|milk]]. Whisk to mix. Cover with a clean [[Tea-towel|tea-towel]] and leave for 30 minutes. | ||
# Add 1ml of [[Rennet|rennet]] to 1 tablespoon of cold, previously [[Boiled|boiled]] water, mix well and add to the [[Milk|milk]]. | # Add 1ml of [[Rennet|rennet]] to 1 tablespoon of cold, previously [[Boiled|boiled]] water, mix well and add to the [[Milk|milk]]. | ||
| − | # Whisk to mix, cover and leave in a warm place (about 22° C) until the [[curd]] sets. | + | # Whisk to mix, cover and leave in a warm place (about 22° C) until the [[curd]] sets - this may take 2 to 3 hours. |
| − | # Cut the [[curds]] | + | # Cut the [[curds]] into 2.5 cm cubes and leave for 30 minutes. Ideally a grid-shaped cutter should be used for this but I have found a long bread knife does this quite well. Cut in a cross-hatch pattern from the top and then diagonally sideways to cut the 'cubes. |
| − | + | #After 30 minutes, drain as much [[whey]] as you can. Because this is '''so''' creamy, it is not as easy as thinner [[curds]] so most of the draining has to be done in [[cheesecloth]]-lined [[colanders|colander]]. | |
| − | # Ladle all of the cut curds | + | # Ladle all of the cut curds into a cheesecloth lined [[colander]] to drain. Leave until they have reduced by 50%. This may take up to 4 hours. |
| − | # Pack the curds into | + | # Pack the curds into one [[cheesecloth]] lined mould and allow to drain for 2 to 4 days at about 24°, turning often, preferably somewhere with a very high humidity (90%). A [[Chinese steamer]] makes a very good cheese mould, though it does need lining first. |
| − | # | + | # I originally used the weight of a bottle of wine to 'press' the cheese, but now I just keep turning the cheese. Its own weight seems to do the trick, though it may take a bit longer. |
| − | # Once the cheese has firmed up a little, rub the surfaces with salt. | + | # Once the cheese has firmed up a little, remove from the cheesecloth and rub the surfaces with salt. |
| − | # Regularly turn and salt the cheese for another 3 days, a total of 5 days from the start of draining. | + | # Regularly turn and salt the cheese for another 3 days, a total of 5 to 7 days from the start of draining. |
# Use a sterilised skewer to pierce the cheese to allow the mould to form. (See picture) | # Use a sterilised skewer to pierce the cheese to allow the mould to form. (See picture) | ||
| − | # Leave to mature for as long as you can bear! A wooden or wicker plate is good for this as it won't make the cheese sweat. The ideal conditions are 10° C at 90% humidity. Turn daily if you can remember. | + | # Leave to mature for as long as you can bear! A wooden steamer or a wicker plate is good for this as it won't make the cheese sweat. The ideal conditions are 10° C at 90% humidity. Turn daily if you can remember. |
===Chef's notes=== | ===Chef's notes=== | ||
| − | Don't worry about | + | Don't worry about how much 'extra' water that you are adding through the various stages because as soon as the cheese separates, it will just become part of the [[whey]] which is then of course discarded anyway. |
| − | + | ||
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[[Category:Recipes]] | [[Category:Recipes]] | ||
[[Category:Cheese recipes]] | [[Category:Cheese recipes]] | ||
[[Category:Cheese making]] | [[Category:Cheese making]] | ||
[[Category:Vegetarian recipes]] | [[Category:Vegetarian recipes]] | ||
Revision as of 17:14, 22 November 2011
Prepare 24 hours in advance!
Remember, you need to prepare the freeze dried Penicillium Roquefortii 24 hours in advance of making the cheese. I always forget. Maybe this note will help next time.
Home-made Gorgonzola cheese - about this recipe
I dare not call myself an expert as I have only made one blue cheese before this attempt; however, I know what I like! The beauty of making your own cheese is that you can get it exactly to your liking. Add extra cream and don't press the cheese too hard and you will obtain a wonderfully gooey blue cheese, akin to Saint Agur Blue cheese. I also found that with a gooey-runny blue cheese, you need more than one piercing session to assist the veining as the holes tend to 'heal-up', with it being so soft. Follow-up notes: This has turned out to be a nice cheese. Not overly soft, but it has a very smooth creamy texture with a softer flavour than my Home-made Stilton-type cheese.
Servings
Makes 1 kg of Gorgonzola
Ingredients
- 4 litres full cream milk
- 1.2 litre double cream
- A little DVI starter (see picture)
- Freeze dried Penicillium Roquefortii (see picture)
- 2 ml rennet
- sea salt. Use absolutely no more than 2% salt to total weight of cheese.
Mise en place
- Prepare the Penicillium Roqueforti mould culture
- Boil a little water and allow to go cold.
- Pour 150 ml of the cold, sterilised water into a lidded container.
- Whisk up a small amount of freeze dried Penicillium Roquefortii (see picture) into the cold, boiled water so the powder is held in suspension.
- Cover and refrigerate for up to 24 hours - use within 3 days
- Sterilise all equipment
Method
Setting the curds
- Using a double boiler pre-warmed to 30° C, add the cold pasteurised milk and slowly bring the milk temperature to 30°
- Whisk the DVI starter into a little of the warm milk and re-introduce the milk suspension to the boiler.
- Pour the Penicillium Roquefortii mould culture into the warm milk. Whisk to mix. Cover with a clean tea-towel and leave for 30 minutes.
- Add 1ml of rennet to 1 tablespoon of cold, previously boiled water, mix well and add to the milk.
- Whisk to mix, cover and leave in a warm place (about 22° C) until the curd sets - this may take 2 to 3 hours.
- Cut the curds into 2.5 cm cubes and leave for 30 minutes. Ideally a grid-shaped cutter should be used for this but I have found a long bread knife does this quite well. Cut in a cross-hatch pattern from the top and then diagonally sideways to cut the 'cubes.
- After 30 minutes, drain as much whey as you can. Because this is so creamy, it is not as easy as thinner curds so most of the draining has to be done in cheesecloth-lined colander.
- Ladle all of the cut curds into a cheesecloth lined colander to drain. Leave until they have reduced by 50%. This may take up to 4 hours.
- Pack the curds into one cheesecloth lined mould and allow to drain for 2 to 4 days at about 24°, turning often, preferably somewhere with a very high humidity (90%). A Chinese steamer makes a very good cheese mould, though it does need lining first.
- I originally used the weight of a bottle of wine to 'press' the cheese, but now I just keep turning the cheese. Its own weight seems to do the trick, though it may take a bit longer.
- Once the cheese has firmed up a little, remove from the cheesecloth and rub the surfaces with salt.
- Regularly turn and salt the cheese for another 3 days, a total of 5 to 7 days from the start of draining.
- Use a sterilised skewer to pierce the cheese to allow the mould to form. (See picture)
- Leave to mature for as long as you can bear! A wooden steamer or a wicker plate is good for this as it won't make the cheese sweat. The ideal conditions are 10° C at 90% humidity. Turn daily if you can remember.
Chef's notes
Don't worry about how much 'extra' water that you are adding through the various stages because as soon as the cheese separates, it will just become part of the whey which is then of course discarded anyway.
