A Step-By-Step Guide for Mastering Flor Azul Blue Cheese
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- čas přidán 3. 08. 2024
- No wonder this cheese is called Flor Azul, or Blue Flower: it really blossomed! This natural-rind and dry-salted cheese is ready to eat in just two to three months and is packed with flavor.
Full Moon Blue Video: • You Have Got To Make T...
RECIPE and INGREDIENTS
Recipe Source: Mastering Artisan Cheesemaking: amzn.to/3WRTRI5 (Amazon)
Penicillium Roqueforti: amzn.to/3BZFqHY (Amazon)
Flora Danica (mesophilic culture): bit.ly/3D0iBpT (New England Cheesemaking)
TA52: shorturl.at/hrXY8 (New England Cheesemaking)
Rennet: bit.ly/3AZldBT (New England Cheesemaking)
TOOLS and EQUIPMENT
Stainless Steel Slotted Spoon: amzn.to/42JWJc0 (Amazon)
Curd Knife: amzn.to/3OncD7H (Amazon)
8-gallon soup pot: bit.ly/3zONbAq (Webstaurant)
Cheese Press: bit.ly/3BjMSP1 (New England Cheesemaking)
Large Cheese Mold: bit.ly/41dRdgl (New England Cheesemaking)
Cheesecloth: bit.ly/3evpHIM (New England Cheesemaking)
Mesh Plastic: amzn.to/3JV19Xn (Amazon)
Netted Cheese Cover: amzn.to/3cNYKjb (Amazon)
Cheese Paper: amzn.to/3TPvHw3 (Amazon)
Cheese Tester: amzn.to/3ObsBQN
Read my blog: jennifermurch.com/
Recipes: jennifermurch.com/recipe-index
Email me: jennifer@jennifermurch.com
CHAPTERS
00:00 Making a Flor Azul
00:54 Milk
01:17 Cultures
02:52 Rennet
04:09 Cutting and Stirring the Curds
05:46 Draining
07:11 Pressing
10:05 Salting and Air Drying
14:34 Aging: Stage 1
15:42 First Poke
17:11 Second Poke
19:04 Aging: Stage 2
20:02 Taking a Core Sample
21:54 Cutting and Tasting
24:54 Storage
25:55 Final Thoughts: 3 Weeks Later
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. - Jak na to + styl
When i first started cheesemaking i was trying to watch your videos but finding it very hard to follow because of all the talking .. it was already very frustrating to get the hang of the whole idea of cheese making . So now it has been months and i have made 20+ cheeses and i find your videos so funny, honest and familiar ... Your energy is amazing.. can' wait to watch the New ones.. thank you❤
I'm so happy to hear that the process is finally beginning to make more sense to you!
I loooove blue cheese… but I’m allergic to the penicillin. 😅 When I first started eating it I noticed I would develop a small fever, a bit of a red rash on my chest, and felt slightly off, but it was so worth it to me. Now years later I’ve noticed I’ve actually developed more of a tolerance to it after eating it for years. Lol I would not suggest this for others. My symptoms were so light that it just worked for me and I was willing to risk it… for science of course.
Very cool cheese, Jen!! Maybe try just reducing the amount of blue culture and use a smaller piercing tool to get it more like the recipe photo? 🤔 looks amazing!
My new favorite food channel 💪🏼💯
Me too ❤
Great video! Congrats on you blue cheese
Mmm use for pear and roasred parsnip soup. Yum
Jennifer, you have to shove the trier all the way back in before you try to push the plug back into the cheese. The trier "keeps the hole open" to let the plug go all the way back in.
That cheese looks magnificent!
looks amazing
Great ! " Very good results"
Bravo! It looks delicious 😋
It us beautiful!
Thanks!
Oh wow --- THANK YOU.💛
That looks awesome.
I know I'm being Captain Obvious by saying "the blue probably came through the sides before the top since the top and bottom had more salt than the sides."
Repeating myself, that looks awesome.
But someone needed to say the obvious.
Um, actually, you're NOT being Captain Obvious because that NEVER occurred to me!! 😂 Now that you say it, I'm like, well of course, ha! (This is why I love this community --- you guys are such a resource, and y'all have a great sense of humore to boot.)
Just making a Stilton today. My first blue cheese. I followed Ricki Carroll’s recipe which calls for only two gallons of milk. However, I don’t have a narrow and tall mold. So I should have doubled the recipe. My cheese is going to be a bit flatter like a thickish Brie. Oh well, hopefully it will still ripen well. PS. Thanks for all the videos. Love watching.
I haven't tried a Stilton yet. One of these days...!
That looks so good! I love blue cheese so while I love all your videos I get really excited for the blue. I haven’t gotten the chance to make them myself but looking forward to it. I look forward to coming into more milk and following along to more of your videos. I often rewatch them. Have you tried a blue without using a bought culture yet? I’m so curious about that.
I have not tried a blue without the freeze-dried cultures, but I've watched videos about it and have been toying with the idea. I've got to add that to my idea list.
👍👍😀😀yes!!!
jennifer, I just love all you do with your cheese! I'm so envious. Just wanted to say that every time you take that.giant chef's knife to cut your cheese, I worry that you are going to slip and cut your hand. Please, I beg you, be careful!
That cheese looks so good! It’s making me crave a salad with blue cheese over the top and apples chunks…some balsamic dressing yum, yum,yum!! I love how your kids mess with you in your videos 🤣 my oldest is only 11 but the way my husband messes with them already I know they’re going to mess with us constantly once they hit the teen years! I can already see the sarcasm and random one liners filtering in even at these young ages haha.
Teenagers are the BEST.
Thank God the wait is over!You are a bright Light in my bleary Existence.Kidding!Have you got a Patrion Page jet?My Harzer/Handkäse failed.Will try again plus Limburger.
Haha, you crack me up! (and yes, I've got some fun plans for the channel --- coming soon...!)
Bummer about the Harzer, but yes, try again!!
@@jmilkslinger Gavin beat you to it.Just watched his Hand-cheese Vlog and wow!!! now I know what I did wrong regarding the Recipe!Keep up the good Work Jennifer even if I am not a Cheesemaker I find your Vlogs very entertaining.Thanks
@@jurgendorneburg5160 Oh yay! His video just popped up in my feed. I gotta go watch it...
Looks like you got a very nice blue cheese.My favorite blue is a buttermilk blue. It has more tang and tends to be softer.
That sounds delicious!
Gavin Webber has a nice recipe. I did a batch of buttermilk blue in January, way better than store bought. 3 lbs and that was gone within 10 days.
@@londen3547 I've been meaning to try that recipe!
Hi Jennifer...thk you for your vlogs... waiting anxiously when you make different cheese using yogurt, lemon juice or vinegar as culture or a combo of them...n in small quantities...wanted to share cheddar cheese making i stumbled on & it seems many use this method...even aged it n its yummy...i use 1 or 2 litres of milk...first step make cottage cheese using yogurt then drain all the whey from the cheese and mix in processor of mixer adding milk, butter and a solution make of citric acid and baking soda, salt. Then the mixer is put on a double boiler. Initially it becomes liquidy and then thickens about 15-30mins. Then you put in a mould and set it for minimum 6-7 hours. I keep it overnight n use staunless steel and glass box to set. Thought id share my cheese making...
That sounds very similar to the American cheese I make (the video is on this channel), though I start with a different cheese base.
@@jmilkslinger haven't tasted American cheese but the cheddar made this way, primarily cause of easily available ingredients tastes really good...infact I even made a roasted garlic one. Actually cottage cheese, locally called paneer, is a household thing here in Karachi Pakistan...made with milk and yogurt only. Infact I make cottage then I use leftover whey and make 'cream' cheese ie without cream and its yummy... thought you'd be interested in trying...m new to a home cheese maker :-) n hence I regularly watch your vlogs...also because you're kind to respond to queries...all the best...
@@joliving6837 Ooo, a roasted garlic one sounds soooo good!
@@jmilkslinger yes it is😋
New subscriber here; does that book have information on using fresh milk vs store-bought? And also goat vs cow milk?
I'm not sure the book goes into goat milk (check the Amazon description), but it's the most comprehensive cheese book I have --- it's excellent. I thought it was too in-depth for me in the beginning so I didn't get it at first, but now that I have it, I wish I'd have bought it YEARS ago.
The author has her own goat herd and makes goat cheese (Pholia Farm) and her books contain lots of goaty information!!
I would really recommend to find list of common cheeses from goat milk and then find the recipes online. Perhaps make those recipes and slowly you can document every information. Perhaps you can write a book specifically for goat and sheep milk.
hello can you make a full video about cow milking by bucket milking machine please
The playlist "Family Milking Cow" has one video showcasing the milker.
czcams.com/play/PLFpK-GOC2xAtktNDkLFWwFTM86FG8WbWm.html
Where do you get those mesh cages to cover the cheese at?
From Amazon! (The link's in the description box below the video.)
I wonder if you use old cheese piece for culture instead of the packets Just saying. One italian guy have a recipe that talks about using old cheese piece in place of packed culture.
Yes, absolutely! I just haven't done it yet...