{"id":840,"date":"2020-09-27T19:59:09","date_gmt":"2020-09-27T19:59:09","guid":{"rendered":"http:\/\/cheese.sunspotdesign.com\/cheese\/?page_id=840"},"modified":"2020-10-22T01:36:19","modified_gmt":"2020-10-22T01:36:19","slug":"stilton-stichelton","status":"publish","type":"page","link":"http:\/\/cheese.sunspotdesign.com\/cheese\/?page_id=840","title":{"rendered":"Stilton (Stichelton)"},"content":{"rendered":"<p>Notes: Last Stilton Make September 7, 2020<\/p>\n<p>Directions:<\/p>\n<ul>\n<li>Rehydrate Penicillium Roqueforti 1-2 hours before make.<\/li>\n<li>Heat Milk to 84<\/li>\n<li>Add 1\/8 tsp Culture any mesophilic culture<\/li>\n<li>Add 1\/16 tsp Penicillium Roqueforti (4 gallon)<\/li>\n<li>Let milk ripen for 60 minutes (did 48 minutes)<\/li>\n<li>Add Rennet. How much 1\/4 per 2 gallon (projected set for 90 minutes) Check flocculation 2x multiplier (in at 11:45)<\/li>\n<li>Cut the curd 1\/2 cubes<\/li>\n<li>let curd settle for 2 hours &#8211; Keep at 84<\/li>\n<li>Ladle off the whey to get to curd<\/li>\n<li>Ladle curds into bucket let rest 2 hours<\/li>\n<li>Cut Mass into 4 pieces, stack and flip<\/li>\n<li>Pour off whey every 30 mins<\/li>\n<li>wait for PH to get to 4.7<\/li>\n<li>Gently Mill curd mass into curds<\/li>\n<li>Weigh Curd x 2.5 % weight in grams for amount of salt (4 gallons milk + some cream)<\/li>\n<li>Mix in half the Salt (1\/2 tsp per gallon?)<br \/>Wait 15 mins, add other half salt<br \/>Wait 15 more<\/li>\n<li>Fill mold to the top with curds<\/li>\n<li>put follower on top, but no weight<\/li>\n<li>Flip 1, 3, 6, 12 hours<\/li>\n<li>Flip every day for 3 days before cave<br \/>Remove mold on fourth day before adding to cave.<\/li>\n<\/ul>\n<ul>\n<li>Then Flip every day for 2 weeks in the cave<\/li>\n<li>Flip every other day for 2 weeks<\/li>\n<li>At 4 weeks Pierce Mass<\/li>\n<\/ul>\n\n\n<div class=\"wp-block-themeisle-blocks-advanced-columns has-1-columns has-desktop-equal-layout has-tablet-equal-layout has-mobile-equal-layout has-default-gap has-vertical-unset\" id=\"wp-block-themeisle-blocks-advanced-columns-c9f3a31e\"><div class=\"wp-block-themeisle-blocks-advanced-columns-overlay\"><\/div><div class=\"innerblocks-wrap\">\n<div class=\"wp-block-themeisle-blocks-advanced-column\" id=\"wp-block-themeisle-blocks-advanced-column-83b6b475\"><\/div>\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"<p>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&#8230;<\/p>\n","protected":false},"author":2,"featured_media":830,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_exactmetrics_skip_tracking":false,"footnotes":""},"class_list":["post-840","page","type-page","status-publish","has-post-thumbnail","hentry"],"_links":{"self":[{"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=\/wp\/v2\/pages\/840","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=840"}],"version-history":[{"count":4,"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=\/wp\/v2\/pages\/840\/revisions"}],"predecessor-version":[{"id":881,"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=\/wp\/v2\/pages\/840\/revisions\/881"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=\/wp\/v2\/media\/830"}],"wp:attachment":[{"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=840"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}