You Have Got To Make This INCREDIBLE Blue Cheese

Подписаться 8 тыс.

Просмотров 3,3 тыс.

50% 1

One week after my first attempt at a blue cheese ended up with the cheese swelling and looking like it had a coliform contamination, I made another one and.... the same thing happened! Which made me ask: was the first cheese actually contaminated? Or do blue cheeses tend to swell and puff in the brine?
LINKS and RECIPES
Kitchen Creamery, by Louella Hill, recipe source: amzn.to/3SNhQFq (Amazon)
Flora Danica (mesophilic culture): bit.ly/3D0iBpT (New England Cheesemaking)
LM57 Meso Adjunct: bit.ly/3ey3mdm (New England Cheesemaking)
Rennet: bit.ly/3AZldBT (New England Cheesemaking)
Penicillium Roqueforti: amzn.to/3BZFqHY (Amazon)
Liquid Calcium Chloride: bit.ly/3qka9u8 (New England Cheesemaking Company)
Cheese Press: bit.ly/3BjMSP1 (New England Cheesemaking)
Cheesecloth: bit.ly/3evpHIM (New England Cheesemaking)
Ricotta Basket Molds: bit.ly/3x2ha6q (New England Cheesemaking)
Netted Cheese Cover: amzn.to/3cNYKjb (Amazon)
Bamboo Mats: amzn.to/3qkEQ24 (Amazon)
Read my blog: jennifermurch.com/
Recipes: jennifermurch.com/recipe-index
Email me: jennifer@jennifermurch.com
CHAPTERS
00:00 Making a Blue Cheese, Take 2
00:32 Don't be scared!
00:43 Adding the cultures, calcium chloride, and rennet
01:42 Checking for a clean break and cutting the curds
02:07 Stirring the curds
02:41 Pressing
05:10 Brining
07:26 Not again!
10:17 Air drying
11:52 So was that first cheese contaminated?
13:52 Aging
Italian Morning by Twin Musicom is licensed under a Creative Commons Attribution 4.0 license. creativecommons.org/licenses/...
Artist: www.twinmusicom.org/
Disclaimer: This video may contain affiliate links, which means that if you click on one of the product links, I'll receive a small commission.

Хобби

Опубликовано:

5 авг 2024

Ссылка:

Скачать:

Готовим ссылку...

Добавить в:

Мой плейлист

Посмотреть позже

Комментарии : 57

@thedebbieadams Год назад

Oh I would love to be your neighbor, I want to learn how to make cheese so bad. There is just so much to it, and I get so overwhelmed by all of it.

@cydrych Год назад

12:44 I thought I would never fall in love again until I saw that face. 😂❤

@destroy4929 Год назад

You used Flora Danica and LM 57 which are gas producers and advantageous in blue cheese because they create holes for the blue mold to grow. You use raw milk which likely has gas producing microbes. You also brined and air dry at room temperature ( I assume 70 F). The warmer the temperature the more active they are. I think at 55 F or lower they don't produce holes based on my experience.

@jmilkslinger Год назад

This makes sense...and it makes me wonder: does this mean the other cheese was okay?

@destroy4929 Год назад

@@jmilkslinger For me it was probably okay except for the old cream you added. For me yeast is ok in cheese as long as it doesn't give a bad taste and flavor. I talked to an Italian cheese maker before who used to work in the cheese industry and told me that yeast is added in Gorgonzola Dolce.

@Wilfredinho Год назад

@@jmilkslinger There is a famous cheese in venezuela called Palmita cheese, it looks exactly like your first cheese turned out, it is a cheese that is prepared from one day to the next, the appearance is the same and it also screeches when you press it, now the taste I don't know how yours will taste , another thing the eyes of the coli are much smaller, i think you first cheese was fine

@jmilkslinger Год назад

@@Wilfredinho So interesting about the Palmita cheese! I'm going to look it up. Thanks for weighing in!!

@farm-ish2708 Год назад

I love making blue cheeses! I like to make stilton style. Salt the curds before pressing. 2 out of 3 worked great. Ive never brined a blue.

@jmilkslinger Год назад

Do you have a favorite recipe to share?

@farm-ish2708 Год назад

@@jmilkslinger home cheese making by Ricki Carroll has a stilton blue that I use.

@conormcmenemie5126 3 месяца назад

The cheese should have air gaps in it's interior, so 'low' floating should not be such an issue. Also the penicillin Roquefort should act as a biological bullet to 'decontaminate' the cheese - this combined with piercings to allow oxygen into the cheese should produce a respectable finish.

@etm567 Год назад

I got that book, and in it she says to keep your pets out of the kitchen when you're making cheese because they're a source of coliform. Don't you have a dog?

@jmilkslinger Год назад

Outdoor dogs.

@kimberlyhendricks3603 Год назад

Love the music!

@jmilkslinger Год назад

😂

@asw19B100 2 месяца назад

Hip-hop cheese

@alteredLori Месяц назад

instead of buying Penicillium roqueforti why are you not just taking some store bought blue cheese and use that. I have blue cheese in the freezer all the time we eat a lot of it. But I was uncertain if I could use it since it was frozen. Duh found out later you can. BUT>>> for $2.49 bought a small container of blue cheese at the grocery store (bulk dept) used about a 1/4 teaspoon and BAM!! Do you know what much blue cheese you can make with that little container for $2.50 instead of spending $20??? The mold is growing beautiful!!! Wish I could show you pick here. I was chastised in a "snobby" group for doing that. screw them I left and will follow you and a couple of others I like. Keep on going Jennifer! I wanted to make a cheese with dried cranberries and chipotle and again NO NO NO you can't you have to make the cheddar then shred it and reknit it again. HUH???? I am going to give it a shot in a couple of weeks and see what happens. Thanks my friend you are the best!

@jmilkslinger Месяц назад

I've been wanting to inoculate milk with blue cheese but I just haven't gotten around to it yet. One of these days! (And I'm sorry you got chastised. Cheesemaking gatekeeping gets old pretty darn fast!)

@swampfoxie3325 Месяц назад

Last week i sterilized bread chunks in a canning jar then opened it and quickly stuffed some blue cheese in there and closed it up again. Shook it around and now I have blue cheese spores to for life haha. It’s growing awesome!

@lindsaymerritt975 Год назад

Jennifer, every cheese will float in heavy brine. That ‘test’ tells you nothing about the health of your cheese. I’ve never seen a Blue being brined. Just rub the salt into the surface. Top first, then do the bottom 18 hours later. Then do the top, bottom and sides 18 hours later. Pierce after one week. Mature for three months.

@jmilkslinger Год назад

Yes, all cheeses float. But rising up OUT of the brine is different and a sign of contamination.

@johngrunewald6616 4 месяца назад

Hi Jennifer, I'm enjoying your informal and vivacious teaching style. I am just two months into my cheesemaking dream in the mountains of Ecuador and am surrounded by cows. Unfortunately, although a huge amount of cheese is made here it is only queso fresco, young and tasteless. So there is no supply of cultures or molds available, nor is there a postal system, Anything that comes in comes in via courier company and costs a fortune from the north. -$125 to send me a new credit card. My question is: Can I get by with a generic mesophylic and thermophylic form New England cheesemaking supply or do I have to have the exact cultures you add like Flora Danica and Messo Adjunct ML57? I have Penicillium Roqueforte and Penicillium Candidum and Geotrichum Candidum that I brought home on the plane from a visit to the US last year. Thanks for your advice and keep on keeping on. John G, Cotacachi Ecuador

@jmilkslinger 4 месяца назад

By the generic blends, do you mean the single-dose packet blends? I haven't used them in years, but they work great, I think. Have you considered starting a clabber culture? That's what I primarily use these days, and it's fabulous. And then you're not reliant on anything outside of your locality (besides rennet). If you want one single meso freeze-dried culture, I'd recommend getting a couple bigger packs of Flora Danica --- that one is quite versatile.

@johngrunewald6616 4 месяца назад

Thanks for the reply and encouragement. Have you made a video or is there one that you know of that explains how to make the clabber culture? Would be right at home next to my sourdough starter. I'm also planning to try harvesting some Penicillium Roquefori from the surface of my Petit Blu (Gavin Webber's recipe) to save and innoculate other cheeses. Not sure exactly how (Gavin's comment was "hit or miss") but that's half the fun. @@jmilkslinger

@johngrunewald6616 4 месяца назад

Hola otra vez, just to clarify what I bought from NECheesemaking was Mesophyllic (C101) and Thermophyllic (C201)., and at this point I don't have a huge amount left of either. So if you can get me started on clabber culturing, it might make a huge difference. Any help will be vastly appreciated. Question: since I am using raw milk how much can I cut the amount of the cultures?

@jmilkslinger 4 месяца назад

@@johngrunewald6616 Here's the video on making clabber: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-OgGWDTv4KzU.html When using freeze-dried cultures with raw milk, reduce the amount of culture by 25%.

@johngrunewald6616 4 месяца назад

Thanks, Jennifer. I'll give it a watch tomorrow when I'm in one of the pauses between cheesemaking steps. @@jmilkslinger

@F.K-ARTCHEESE Год назад

"finally you do it" I hope the results will be good.

@etm567 Год назад

What do you use for a cheese fridge?

@jmilkslinger Год назад

A wine fridge and a freezer that's been recalibrated to 55 degrees.

@robk8552 9 месяцев назад

As I am not able to work with this volume of milk , is it possible to be made with only two gallons of milk,

@jmilkslinger 9 месяцев назад

Yup! Reduce the quantities accordingly; temps and method stay the same.

@stevetaylor1904 Год назад

I find the same with bread making and yeast. It seems that every loaf is unique. Every loaf takes a different amount of water and the yeast reacts slightly different each time. Maybe it’s the moon ha ha

@ginabisaillon2894 20 дней назад

Could it be because Flora danica produces gas? Because it does, I have checked. In fact apparently that makes it desirable for blue cheese.

@jmilkslinger 20 дней назад

Yes, indeed! (I'm pretty sure that first blue was perfectly fine. I just freaked.)

@ForeverMattison Год назад

Could putting your bare hand in it be an issue since our skin holds bacteria ? Idk but kudos to you for making cheese im currently making my own yogurt and going to make ricotta from the whey next. Can you do a video on beginning cheese making id love to try this

@ForeverMattison Год назад

Just finished the video really happy you seem to have an answer can’t wait to see how it comes out.

@jmilkslinger Год назад

People have been making cheese by hand --- with their hands --- for centuries. I wash my arm and often spritz it down with a vinegar/water solution. Pretty sure that's not the problem... Glad to hear you're starting with cheesemaking --- it's so much fun! I have no beginning cheesemaking videos because there's no real starting point. You just gotta do it, and then do it some more.... You got this!

@ForeverMattison Год назад

@@jmilkslinger this is my first cheese making video I’ve seen so I wasn’t aware lol but good to know ! I’m going to give the yogurt I made a try today them try and make some cream cheese using the left over whey

@alaingattelet7833 8 месяцев назад

In France and Italia people use to collect the curd with their arms. There is no issue as long you wash your arms carefully.

@shortythepresident3913 7 месяцев назад

The cheese is fine. It's your brine solution. Too much salt will make it float. But as far as salt is concerned, you should be good. The floating cheese myth is sorta a myth. The people who write these cheesemaking book have it down to a science when it comes to quantities. But due to the fact you are intermediate - or semi pro, if your quantities are a little off it still won't damage your cheese. Cheese is a hard thing to screw up. The worst that will happen is you wish for one cheese and end up making another. That's the reason there is over 2000 types of cheeses in the world. 99% percent of them were invented from mistakes.

@jmilkslinger 7 месяцев назад

Haha! This made me laugh out loud. LOVE IT.

@MsMagicweaver Год назад

I'm fat, fat floats

@maryannefarah4367 Год назад

Jennifer, why do you press your blue cheese?

@jmilkslinger Год назад

The recipe I was following (from the book Kitchen Creamery) called for the cheese to be pressed.... Even though the cheese turned out great and had a committed fan club (not any of my immediate family members, though, ha!), next time I want to try a different recipe. I've been eyeing yours...

@GiveCheeseaChance Год назад

@@jmilkslinger There are so many blue cheese recipes, aren't there? The thing is with blue cheese, that by pressing, you are removing the cracks between the curds, minimizing the spaces inside the cheese for the blue mold to grow.

@jmilkslinger Год назад

@@GiveCheeseaChance Exactly! That's why this recipe was weird. (But ALSO weird was how completely riddled it was with blue. Like, over-the-top blue. So I guess the pressing isn't always a deterrent...?)

@GiveCheeseaChance Год назад

@@jmilkslinger Hey, no harm done, if you like the result, right? 🙂

@lancer525 9 месяцев назад

@@jmilkslinger I strongly recommend that you try Gavin Webber's "Petite Bleu" and watch the video. He explains how more space around the cheese affects the mold growth. Flora Danica and LM57 are both CO2 producers, and will inhibit the growth of the mold on the rind. That's probably why your smaller ones didn't bloom. They didn't have enough air space around them to let the rind mature.

@mabelodell8439 3 месяца назад

Normally I love all your videos slowly working my way through them all. But it's a pain to constantly have to readjust the volume, because I don't care for the music. And there's no way to turn it off. 😢

@jmilkslinger 3 месяца назад

Thank you for the feedback, Mabel!

@Stogi- 5 месяцев назад

What about talking to the curd nerd ? 🤷🏻‍♀️

@jmilkslinger 5 месяцев назад

Oh, I have! Gavin has been soooo helpful, offering insights to my many questions. He's fantastic!

@alaingattelet7833 8 месяцев назад

Hello to make blue cheese you must obtain a dry curd, make several flip flop do not press. After that do not put in a brine. Dry salt process is more accurate.

@jmilkslinger 8 месяцев назад

Yes, numerous people have commented that the recipe I followed was not traditional (though it did turn out most wonderfully!). I'm currently aging a dry-salted blue cheese, so I'm eager to see what the difference is between the two versions.

@alaingattelet7833 8 месяцев назад

ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Ehab4sUHYhI.htmlfeature=shared