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Difference between revisions of "Home-made Gorgonzola cheese"
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# Whisk to mix, cover and leave in a warm place (about 22° C) until the [[curd]] sets - this may take 2 to 3 hours. | # 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]] onto 2.5 cm cubes and leave for 30 minutes, this helpf to produce a strong cheese. | # Cut the [[curds]] onto 2.5 cm cubes and leave for 30 minutes, this helpf to produce a strong cheese. | ||
| − | #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 | + | #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]]. |
| − | # Ladle all of the cut curds in to a cheesecloth lined [[colanders]] to drain. Leave until they have reduced by 50%. This may take | + | # Ladle all of the cut curds in to a cheesecloth lined [[colanders]] to drain. Leave until they have reduced by 50%. This may take up to 4 hours. |
| − | # Pack the curds into one [[cheesecloth]] | + | # Pack the curds into one [[cheesecloth]] lined mould and allow to drain for 2 days at about 24°, turning often. Preferably somewhere with a very high humididty (90%). A [[Chinese steamer]] makes a very good cheese mould, though it does need lining first. |
# Turn the cheese regularly. | # Turn the cheese regularly. | ||
# Once the cheese has firmed up a little, remove from the cheesecloth and rub the surfaces with salt. | # Once the cheese has firmed up a little, remove from the cheesecloth and rub the surfaces with salt. | ||
| Line 48: | Line 48: | ||
===Chef's notes=== | ===Chef's notes=== | ||
Don't worry about the how much 'extra' water that you are adding through the various stages because as soon as the cheese separates, it will just be added to the [[whey]] and then discarded. | Don't worry about the how much 'extra' water that you are adding through the various stages because as soon as the cheese separates, it will just be added to the [[whey]] and then discarded. | ||
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[[Category:Recipes]] | [[Category:Recipes]] | ||
Revision as of 17:36, 3 July 2009
This recipe is incomplete and possibly untested.
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This recipe has not yet been tested.
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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 to pierce the cheese more than once or twice to enable the veining as the holes tend to 'heal-up', it being so soft.
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.
Method
Prepare the Penicillium Roqueforti mould culture
- Boil a little water and allow to go cold.
- Pour into 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
Setting the curds
- Using a double boiler, 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 onto 2.5 cm cubes and leave for 30 minutes, this helpf to produce a strong cheese.
- 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.
- Ladle all of the cut curds in to a cheesecloth lined colanders 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 days at about 24°, turning often. Preferably somewhere with a very high humididty (90%). A Chinese steamer makes a very good cheese mould, though it does need lining first.
- Turn the cheese regularly.
- 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.
- 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.
Chef's notes
Don't worry about the how much 'extra' water that you are adding through the various stages because as soon as the cheese separates, it will just be added to the whey and then discarded.
