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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]] | ||
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==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. | ||