Blue Cheese easily made at home
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- čas přidán 11. 08. 2019
- Make a great blue cheese at home, even without special tools. This short instruction will show you the whole way from fresh milk to the ready to eat gorgonzola style cheese.
I had the best result in using buttermilk as culture for the right consistence.
Enjoy watching!
Music: Fredij - Happy life - Jak na to + styl
This is one of the best blue cheese videos I have found. Short and straight to the point, many of us don't need to meet your dog or watch your milk come to temp we just want a guideline for making cheese. Thanks!
Thank you for your appreciation. The videos are made for people like you. I often struggle with the same, when watching "How to.." videos.
@@smile4cheese164 Hahahaha, I am sure your cat is really nice but I needed no introduction other than the one he/she gave. Mine is nice too but she is not as helpful as yours when I make cheese other than contributing hair to help with the rind..
I tried your method and did something wrong, I used an old oval ice cream tub for a mould and I did not pasteurize the milk. I had some blue cheese culture that I had sent from the US to Asia as well as some others. I made asiago, colby, and your Emmental recipe. The cultures were so long in transit I wasn't sure they would still be viable. The cultures are still good judging by the taste. I had mechanical holes in the colby and one Asiago but the taste is good. I used another recipe for one blue and yours for another. The one is like a camembert, the recipe called for adding salt to the curd and I noticed though it was sea salt it was iodized after the fact so that may have been the problem or one of many. Your recipe developed the mold throughout but that is the only similarity to blue cheese it has. I suspect I was lazy and lax in the making and I also think from the results of the other cheeses I need to find another milk supply. And of course be more diligent in the making of the next one. I can call them all cheese and they all eat well but none were what I was trying for. I have gotten hold of an old drink fridge a controller and humidifier with a controller. Thanks again for the great video and the time you have put into responding to all the comments. Good info in the comments. Pardon the rambling post. Blessed are the cheesemakers! Saludos from Vietnam.
Hey everyone, today I'm going to show you how to make bluecheese :)
[proceeds to read all six The Lord of the Rings]
Okey guys, say goodby to mr Boxy, he's a 10 month old puppy and we'll see you in part 2 :)
@@smile4cheese164 love it when youtubers give thankks but never actuallyrespond to the comment.Just say you dont give a hoot
Whats in your brine total@@smile4cheese164
Blue cheese, swear I'm addicted to blue cheese
Lol
Me too man, its a thing.
I'm literally adding it to everything
Thank You! You are very good!
WOW EXCELLENT
Sweet dreams are made of cheese
Who am I to diss a Brie?
Love cheddar, blue mold, and Feta cheese,
Everybody is looking for Jarlsberg
Great job thanks great video
Great, thanks
Fantástico.!!
You should make more videos ! 👏🏼
Your videos is useful and great
Thank you. I wish I had the time to make them much faster.
this is the best video i have seen. You are a great cheese maker
Thank you very much, Im feeling humbled.
Very nice 👌👌👌
Thank you
The music is perfect.
Very nice
When you say “turn the molds every hour for the first four hours” is that before or after you’ve let them drain overnight?
Hi, yes, that can be irritating. I meant 4 hours before draining over night. The whole process (from adding the cultures until they sit in their mold) takes about 4-5 hours. Plus the four hours for turning, means getting up early for cheesmaking ;-). I left the first step out in the video, the pasteurization, if you use raw milk. This will be another video, I guess.
@@smile4cheese164 How long did the whole process last from start to finish?
@@marklinton6038 Pasteurisation 1.5hrs (not in the video), then working the milk till they are in the molds for draining approx. 4hrs. Ripening 4 - 6 weeks.
@@smile4cheese164 Thank you very much. I have a few more questions if you don't mind. I'm making it today and following your recipe. Here are my questions:
1. Can I substitute buttermilk with butter?
2. Why do you put buttermilk?
3. Does the buttermilk have to be frozen?
4. Can I replace the buttermilk with yogurt?
5. If I can't find the starter culture, I could use any mold from a piece of bread or blue cheese?
6. How long do you ripen the cheese outside and how long do you ripen it in the fridge?
I would really appreciate it if you answer these questions as 1, 2, 3... etc. I'm a fan of your channel and I like all your videos!! :))
Hi Mark, thank you I am feeling blessed. That are good questions. I hope I am not too late with my answers.
1. Actually, I am not sure how active the cultures in butter are. I actually tried it in the beginning, because I also had problems to find proper cultures here in India. I remember it didn't turn out well, but there could have been other reasons. That was my experimental stage, with lots of fails. I would not use butter anyway, because it doesn't mix with the milk, so it floats on top of the milk/whey. If it happen to get stuck in the curds, they will stay there as fatty bits in the cheese.
2. After the butter I tried buttermilk and had my first real success with the blue cheese. Later I managed to get actual Mesophylic culture but when using it (probably too much) the cheese went overripe before the roqueforti (blue Cheese culture) could develop, Tried a few times unsuccessfully, so I've gone back to the buttermilk.
3. No, fresh one is definitely better. I also don't get Buttermilk regularly. So I freeze it to have it available.
4. The Roqueforti culture works best at 30-35°C, not higher, which happen to be ideal for Mesophilic cultures. Yoghurt is made with thermophilic cultures, which work best at a higher temperature.
5. Don't use mold from bread. It would be definitely contaminated with other molds and bacteria, unless grown in Laboratory environment. To take a good piece from an existing "clean" cheese is definitely a good alternative. I would do that only for the first generation though.
6. It depends on the room temperature and on the activity of the cultures. At 20°C it would maybe take 2 weeks. But it can go off easily. Usually 12-15°C is ideal like in a Wine fridge. For me the fridge at 8°C worked best but takes longer, 4-6weeks. Good things need time.
Sorry for that long text. There are too many factors involved that affect the taste and consistence of the final cheese, like the keeping of the milk cows, culture stems, humidity, air pressure or probably the distance to the equator ;-). So it is unlikely that you and me are producing the exact same blue cheese. If nothing goes horribly wrong, there is always something edible coming out of the process. I hope I could help. Good luck and fun with your cheese. Let me know how it came out.
Great video! Can you tell how you make the brine?
hi, I know this video is already somewhat older, but I like it, and think it is very interesting
but I do have a question,, when you take the cheeses out of the brine and put them in the box in which you put salt on top of them, you write, something like: turn them and put again salt on top of them....
but after what time do you turn them, to put salt on the other sde of them???
thanks
Hello what is the salinity percentage of the brine solution that you stored in for 2 hours ?
Your cheese looks delicious! Great job! I have questions; does brine mean whey?, if so does it matter before or after making ricotta cheese? Double check, 2 hours in brine for both sides, with a turnover after 1 hour (1 + 1) or 2 hours on the side (2 + 2), together 4 hours? Sorry, I am beginner, thanks for your understanding.
Hey, good question. Brine recipe: In 1 Litre of water you need to add about 400g "Iodine free" salt and about 10mL of White Vinager. The final volume is a bit higher than 1L. The salt deprives more water from the surface of the cheese. That helps the rind to form, and is desinfecting the surface against Bacteria and unwanted fungus from outside.
Optimally the cheese should be covered fully, that would be 1x2hrs. As my brine was not enough to cover, I turned it and let it sit for another 2 hrs. Honestly I was to lazy in this moment to make more brine or fiddle with the container.
Keep the Brine in the fridge to reuse in your next cheesing.
Thanks and best regards.
for ripening i should let the lid open or closed?
ialways thought store boght milk was pasturized. Whats the difference between pasturized raw milk and store bough
Il me met l´eau a la buche. Merci beaucoup.
0:20 what did you put on jar
Quick question about the re-use of the brine.. Do you refrigerate it or just leave in a cool dark place at room temp? Thanks a bunch.. Following this video step by step today
Hi Jonny, I leave it in the fridge.
@@smile4cheese164 thank you very much for the help
excellent video! Greetings from Croatia! Can you ansewr me few things please...After the cheese is done, how long it can be kept and how? place, temperature etc...thnx
Hi Josko, I store them in the fridge in separate containers. It depends how cold your fridge is (mine has 6-8°C) but they are enjoyable for 2-3 weeks. If you freeze them, they get a more brittle texture but are still very good or cheese sauce or other cooking purposes.
Thanks for the video. I learned a lot from you.
3:30
How long you put the cheeses at room temperature until you get the blue mold?
Glad to help you. It takes around 1-2 weeks for the mold to from. Don't leave the cheese out at more than 22°C or when whey is still draining out. That could spoil the cheese easily and it gets somewhat slimy. The surface should be semidry.
So for 15 litres of milk, how much blue cheese ?
I’m sorry but what are the measurements for the ingredients?
(30°C × 9/5) + 32 = 86°F
So what type of containers did you use to drain the whey from the cheese as they form their shspes..
Hello Felisa, thank you for your interest. As I don't have access to most of the professionaI cheesing accessories, or I find it just to expensive, I make them myself. I use normal cylindrical plastic jars with a screw lid. They should not become narrower on top or bottom side. I cut the bottom off and burn some holes with a steel skewer. The smaller one jar in the video is actually a cutlery basket with a tiny angle. To cover the open side I put steel lids which fit exactly in the jar (so i could press the cheese if necessary. Here in India they have these Chai lids in literally all diameters so it was easy to find the right size. I hope I could help.
Hai, nice video. Thanks foe sharing. Your cheese turn out so beautiful. Can you please inform how much penicillum requeforti and buttermilk used for this recepi? Thankyou.
Hi Lina, thank you for asking. It needs only a pinch or "tip of a knife" of the Penicillum roquefordi, I don't have a scale fine enough to measure this but it is definitely less than 1 gram. The butter milk I have frozen into ice cubes (approx. 3x4x3 cm), that worked better for me than actual mesophillic culture. I hope I could help.
@@smile4cheese164 thankyou for your kind reply.
@@smile4cheese164 what is the best temperature to grow the blue mold. What happen if I keep it in refrigerator around 7-8 degrees celcius? Is the blue mold will able to grow? Thankyou
Ripening in the fridge is the best option. The mold will show n the surface after around 10 - 14 days and fully ripen after 4 - 6 weeks. Remember also to remove any excess water on the bottom of the cntainer regulary and renew the holes if they seem to be closed, for air to reach the inside. Good luck!
@@smile4cheese164 I'm a bit confuse cause in your video the blue mold grow faster at the cheese you kept at 22 degress celcius than the one with 8 degrees celcius. Can you please give me some details. Thanks again.
Nice 👌 I like blue cheese thanks for your effort 👍 please what's the music 🎶 name 😀
Thank you for watching. The music is Fredij - Happy life from youtube audio library.
What rennet meen please
Thank you so much
can i make a smaller volume batch for this?
Yes of course, starting with 2-5L will also work.
it looks like you made 2 different kinds. one is much softer than the other. what do I need to do to make the softer version and what to make a harder one. Thanks a lot
Hi Piotr, thats a good point. Ripening at higher or lower temperature mainly influences the time the mold need to form.
The procedure for softer or harder texture is widely the same with the only difference of how much you stir at 01:41. In the video i didn't stir much, so the curd was still somewhat wobbly when transferring them to the moulds. By doing it like that more water is enclosed in the cheese and it tends to get more soft at the end.
When stirring more often or continuously at that time the curd releases more water, turns more grainy and gets a more dense texture while moulding.
The wobbly curd sometimes doesn't drain as quick overnight as I wish, so water drains slowly over the next few days. As long as water drains the surface is too wet for the roqueforti mold to grow. In my observation that happens in dry times (i live in tropical hill climate), while in monsoon times i get the best results for quick draining and a nice soft texture. I can only guess the reasons: 1. The air humidity while draining overnight is higher (85%-95%)
2. Instead of hay the cows here are eating fresh green gras at that time which makes the milk optimal for cheesing.
I get my milk locally and my results vary a lot throughout the season with the same recipe and procedure. I hope that helps a bit with understanding.You can check your own outer conditions, try and adjust accordingly. And have fun doing it ;-)
@@smile4cheese164 Thank You for all the information you wrote in response to my question. You are awesome. I will start practicing as soon as my rennet arrives. Thank you again.
Eating a blue cheese right now with grapes 🍇 . I want to learn this may I know where you get all your ingredients? Thanks.
Nice Combination. Here in India I get the milk from a local society who help small Farmers to sell their products. Buttermilk I find sometimes in the supermarket and freeze them in Ice cubes to keep them. The Rennet and the penicillium roqueforti (The Blue Cheese culture) I get online. You can also use the culture from an actual Blue Cheese. Make a fresh cut in the cheese with a sterilised knife to take it from the inside.
Cheese salt (without Iodine) I also buy online. Depends were you live, you might have easier option to get everything, like in health food shops. I hope I could help.
@@smile4cheese164 thank you for giving me this information
@@smile4cheese164
can't you just buy non iodined salt at the local grocery? I know they sell it here in Norway, it's clearly labled as non ionized slat because it's kinda strange that somebody would buy that, but they do sell it here in every grocery store.
I do like that you mention cultivating your own mold from existing cheese, that is probably the simplest way for people to get hold of good strands of mold, you know the flavor they should in theory give you and you know that they used regulated cultures (true to standard).
@@svampebob007 Yes, I think there is nothing wrong with using the non iodized salt from the grocery store, if available.
I had good experience with using mold directly from a cheese, but i would do only one generation from the mother cheese. To keep the strain of blue mold as clean you would need to work under laboratory conditions. Even with sterilising all tools there is our unfiltered air that would pollute the strains every time it comes in contact with it. That doesn't necessarily make the cheese bad but the roqueforti culture would change with every generation of cheese and eventually disappear. So the best quality strains you get from fresh bought roqueforti penicillium culture. It is the same for any kind and variation of blue cheese. How the taste of a cheese turns out depends on a variety of factors like the work of the curd, the milk and surrounding conditions while making the cheese and ripening. Commercial Cheesemakers have those factors all regulated to the max while it remains often variable factors for us as home cheese makers.
is it better to leave it in the fridge to mould or leave it at room temp?
It is definitely faster to ripen at room temp, but it may also ripe not evenly. According to the textbooks the ideal ripening temperature often stated as from 13-15°C.
Once I've used the brine, can it only be used for Bleu cheese in the future, or other types of cheeses as well? Thanks!
Hello, yes you can use the same brine for other cheeses as well, the washed of cultures are not surviving in the solution.
Hey i live in india too. Where you from?
Do you have to use non iodised salt for brine and salting? I'm afraid if the iodine is going to kill my colony.
Yes, better use non iodised salt also for the brine.
@@smile4cheese164 alright. Thank you :)
If I were to use mesophilic culture, how many teaspoons (or whatever) would I have to?
Do you use the vegan rennet?
I use vegetable rennet, its plant based. As long as we use real milk its not necessary to go for vegan, if that even exists.
How much butter milk did u put ? Thankyou
I put 1 big ice cube.
Thankyou
By the way, on what stages we have to turn completely off the heat? How can we fix the heat at 30 degree?
I've got raw milk.. How do I pasteurize it? Or is that the process of heating it up to 30 Celsius?
To pasteurise the milk it needs to be heated to max. 70°C and cooled down fast to the desired temperature. This kills most bacteria. Do not heat to higher temperatures because then the rennet might not work to coagulate the milk properly.
@@smile4cheese164 should I do this with every cheese I make before adding any rennet or cultures?
@@Jonnygurudesigns Yes, if the milk or curd is never heated in the process to at least 70°C I would pasteurise before starting the Cheesing. Mozzarella or paneer are examples where no pasteurisation is necessary.
Pastorizing parameters of row milk:
for 30 minutes on 65°C
or
for 15-20 seconds on 72°C
Can I use the "buttermilk" that I save after making butter? Is it the same as your buttermilk? And must I pasteurize my fresh, raw milk? Thanks!!!
Yes that buttermilk would do. The milk should be pasteurized to make kill off any harmful bacteria in the milk that would live on in the cheese when you are eating it. I consider the raw milk only safe after heating to 70°C.
Can we use fermented rice water instead of rennet?
Honestly, I haven't tried this method. The consistence of the curd would probably be different, I guess and therefore the consistence of the resulting cheese. That doesn't mean its bad. If you work with higher temperature than 40°C while coagulating, i would suggest too add the P. Roquforti Culture afterwards. Otherwise it may die off.
@@smile4cheese164 thx soo much for your reply
If i won't bother u i have another question
Can i use the penicillium of the roten orange or bread instead of the one of the cheese? I only want to know if they are the same or not
@@l0lY1000 It's true that the blue cheese mold grows on bread and probably on oranges. But naturally it would be among other considerably harmful other fungi. So I wouldn't use just a random molded bread. Under sterile conditions adding a small piece of P. Roqueforti to fresh sourdough bread it might work. But still it needs to be monitored closely to avoid infestation of harmful fungi.
@@smile4cheese164 i see thx again for your help :)
Who came here listened after CJ's Whoopty.
Why you need to put salt on top? Isn't the salt from the brine enough?
The salting stage has 3 different purposes, which the brine alone doesn't get done. It should be salted all around the loaf.
1. Keep contamination of other bacteria away while our Cheese cultures are acclimatizing in the cheese.
2.More water will be drained out forming a dryer soft rind which protects the cheese.
3. While ripening the salt will slowly advance inside the cheese, this will give the an enhancing the special Blue cheese taste. Do not salt the outside for more than 2-3 days, otherwise it would get too salty inside.
I hope that helps. Good luck.
Can you make cheddar cheese recipe?
It is on my list, but it takes time to follow that for footage, at least 3 month or more which is even better :-)
I am from India and blue cheese is not very common here. However, I do wonder what do u mean by molds here. Is it a fungal mold? The same we see on the stale bread? Is it safe to consume mold?
The Blue Cheese mold is Penicillium roqueforti, a fungal mold. It grows on sour dough bread. I would NOT recommend to try to harvest that yourself, as there are many different types of fungus growing on bread which are not healthy. Try to get it online, often it needs to be imported or buy a piece of blue Cheese in an imported grocery store or one of these big City supermarkets. Use about a thump size piece for 5 L Milk.
Pastirma is a success
Just need a food coloring for the mold 🧀🧀🧀🔵🔵🔵
Making blue cheese barefoot, now we know why blue cheese smells like feet...
as if you use 15L of milk
Anyone else stuck in China craving blue cheese haha
I would like to watch your cheese recipe videos with excitement, but I can't understand the recipe and ingredients you need to add subtitles to. It's not in Turkish. :(
Not interested in the video. Please provide the option.
4 seconds on SALTING? like it doesn't matter how much or if you do it? no comments? just 2 seconds actual salting and 2 seconds smearing some powder. Can you NAME what you do? you can write correct proportions for 1000 ml of milk, to make it easy to calculate individual propertions for each of us. Rather than having to recalculate it between metric and imperial systems.
You have to be darwin award level stupid to try to make blue cheese at home. Cheese is one thing, but there is all kinds of mold production going on in those cheeses. If you do it even slightly wrong it can easily produce a toxic mold and flat out kill you. As has happened to many, many people who have tried to do such things at home
So far I never heard of a case were eating bad cheese turned out this dramatic. By pasteurising the milk and sterilising all tools, foreign bacteria and fungus is eliminated to the maximum, so the actual cheese cultures can take over in the ripening stage. In fact cheese can go off for various reasons, but then you don't need (and want) actually take a bite to find out. It will tell you by its ill smell, slimy texture or other odd physical appearance. It is suggested to use all your available senses to make the right decision whether to eat it or not.
Annoying droaning music. I’d rather hear the cheese being made
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