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Home-made Stilton-type cheese: Difference between revisions
Home-made Stilton-type cheese (view source)
Revision as of 17:52, 10 November 2020
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|PrepTime = 6 days plus maturation period | |PrepTime = 6 days plus maturation period | ||
|CookTime = None | |CookTime = None | ||
|Image = [[Image:Home-made Stilton cheese.jpg|250px | |Image = [[Image:Home-made Stilton cheese.jpg|250px|alt=Electus]] | ||
}} | }} | ||
</div> | </div> | ||
==Prepare 24 hours in advance!== | ==Prepare 24 hours in advance!== | ||
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Unless you have a cave handy, the [[fridge]] is probably the best place to mature your [[homemade cheese]] although it's really going to be too cold. After discovering the top shelf of my often-opened fridge could be as much as 5° C warmer than the bottom, I've decided to mature my cheeses there. As all fridges differ, check various areas of your fridge with a thermometer to find the area that is around 11°C [51° F], the ideal 'cave' temperature. | Unless you have a cave handy, the [[fridge]] is probably the best place to mature your [[homemade cheese]] although it's really going to be too cold. After discovering the top shelf of my often-opened fridge could be as much as 5° C warmer than the bottom, I've decided to mature my cheeses there. As all fridges differ, check various areas of your fridge with a thermometer to find the area that is around 11°C [51° F], the ideal 'cave' temperature. | ||
<gallery widths=250px perrow=5> | |||
Image:Home-made Stilton-type cheese recipe.jpg|After 1 month, in its fridge 'cave'. On a cheese mat, atop a piece of wood, over a pool of water in the salad crisper. | |||
Image:Stilton packed.jpg|Packed in mould - leave 5 days | |||
Image:Salting the curds.jpg|Salting the curds | |||
Image:Draining the whey.jpg|Improvisation - draining the whey - step 9 | |||
Image:Ladled.jpg|Ladled onto a cheese cloth, step 7 (about 3/4 of the total quantity) | |||
Image:Knife-tip.jpg|P.R. Knife-tip, used to treat 6 litres of milk (would probably do much more) | |||
Image:Knife-tip-DVI.jpg|DVI - Knife-tip, used to treat 6 litres of milk (would probably do much more) | |||
</gallery> | |||
===Variations=== | ===Variations=== | ||
If you wish to produce [[White Stilton]], follow the above recipe, just omit the [[Penicillium Roqueforti]] and ignore ther skewering stage. | If you wish to produce [[White Stilton]], follow the above recipe, just omit the [[Penicillium Roqueforti]] and ignore ther skewering stage. | ||
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I have been known for a certain degree of impatience, not least when it comes to waiting for cheese to mature! Well, after a week in wraps and a further week in the fridge at 8°C, sitting over a bowl of water in the salad crisper, I was most disappointed not to have a neatly veined piece of blue cheese. Pondering this dilemma on the hottest day of the year, I thought maybe a few days in a homemade humidifier, placed in our cool garage, might help things along a little. The next morning when I scampered out to the garage to check progress, my pure white Stilton had overnight, turned into a huge blue furry football! A quick check of my [[Minimum-maximum thermometer|minimum-maximum thermometer]] showed that it had got as warm as 22°C - far too warm, hence all the fur. | I have been known for a certain degree of impatience, not least when it comes to waiting for cheese to mature! Well, after a week in wraps and a further week in the fridge at 8°C, sitting over a bowl of water in the salad crisper, I was most disappointed not to have a neatly veined piece of blue cheese. Pondering this dilemma on the hottest day of the year, I thought maybe a few days in a homemade humidifier, placed in our cool garage, might help things along a little. The next morning when I scampered out to the garage to check progress, my pure white Stilton had overnight, turned into a huge blue furry football! A quick check of my [[Minimum-maximum thermometer|minimum-maximum thermometer]] showed that it had got as warm as 22°C - far too warm, hence all the fur. | ||
Rubbed clean of its blue fur coat, crumbled and re-constituted into a Stilton cylinder, it is back in the fridge and there it will stay for the next 3 months - caveat nibbler. | Rubbed clean of its blue fur coat, crumbled and re-constituted into a Stilton cylinder, it is back in the fridge and there it will stay for the next 3 months - caveat nibbler. | ||
<span class="review"> | |||
<span class="reviewHeader"> | |||
===Recipe review=== | |||
</span> | |||
'''<span class="reviewTitle">Better than Roquefort</span>''' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5 </span> <span class="reviewDesc">So pleased with this, it was better than stuff we bought in France!</span> <span class="reviewAuthor"> [[User:Chef|Jerry, aka Chef]] ([[User talk:Chef|talk]])</span></span> | |||
{{RecipeLine}} | {{RecipeLine}} | ||
[[Category:Recipes|Stilton]] | [[Category:Recipes|Stilton]] | ||