Dear All,
Can someone give my some advice about my Blue cheese.
As I told you guys it went pretty well, the only thing is that the
cheese is a
bit soft at the moment (30 days) there is blue mold, the redish smear
is coming up, so all the
signs are good. Just wondering if the softness of the Blue is normall
in the beginning ( after 30 days) because
it stil has to riped another 3 months, is it getting more harder? the
temp and Hum. are OK, the blue is
now a bit flatter because of the moist, for the rest I think its going
well. Could someone tell me if this is normal ?
First time I made this Blue, so i just need to now if I did something
wrong, and what....
Thanks a lot
Irma
On Apr 28, 9:32=A0pm, Nick Cramer <n_cramerS...@[EMAIL PROTECTED]
> wrote:
> irma <i...@[EMAIL PROTECTED]
> wrote:
> > I tried the suggestion of using "real blue" as a yeast starter instead
> > of buying the mold, i can tell you that
> > my Blue is blue after 10 days, so this should work fine, just a
> > savings tip.
> > Use after youre finished with the curd without adding ofcourse the
> > mold, 2 tsp of a mix of real blue cheese
> > with 2 tbls of water, and add this mixture with the salt, and continue
> > with the recipe.
> > it works fine ( so far so good ) we will only know this after 3
> > months, but from what I can see and smell a
> > real blue is in the making ....
>
> Tres KEWL, Irma! I think my Mom made buttermilk in a similar fa****on.
When=
> her buttermilk got low, she'd put a couple of Tbs in a qt of whole
(3.5%?)=
> milk and make another qt. More than 55 years ago, thus the lack of
details=
..
> ;-)
>
> --
> Nick. Sup****t severely wounded and disabled Veterans and their families!
> I've known US vets who served as far back as the Spanish American War.
The=
y
> are all my heroes! Thank a Veteran and Sup****t Our Troops. You are not
> forgotten. Thanks ! ! =A0 =A0 =A0 =A0 =A0 =A0 ~Semper Fi~
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