Notes: Last Stilton Make September 7, 2020
Directions:
- Rehydrate Penicillium Roqueforti 1-2 hours before make.
- Heat Milk to 84
- Add 1/8 tsp Culture any mesophilic culture
- Add 1/16 tsp Penicillium Roqueforti (4 gallon)
- Let milk ripen for 60 minutes (did 48 minutes)
- Add Rennet. How much 1/4 per 2 gallon (projected set for 90 minutes) Check flocculation 2x multiplier (in at 11:45)
- Cut the curd 1/2 cubes
- let curd settle for 2 hours – Keep at 84
- Ladle off the whey to get to curd
- Ladle curds into bucket let rest 2 hours
- Cut Mass into 4 pieces, stack and flip
- Pour off whey every 30 mins
- wait for PH to get to 4.7
- Gently Mill curd mass into curds
- Weigh Curd x 2.5 % weight in grams for amount of salt (4 gallons milk + some cream)
- Mix in half the Salt (1/2 tsp per gallon?)
Wait 15 mins, add other half salt
Wait 15 more - Fill mold to the top with curds
- put follower on top, but no weight
- Flip 1, 3, 6, 12 hours
- Flip every day for 3 days before cave
Remove mold on fourth day before adding to cave.
- Then Flip every day for 2 weeks in the cave
- Flip every other day for 2 weeks
- At 4 weeks Pierce Mass