How to make Buttermilk Blue Cheese

we'll get iCard nerds today we're gonna be making buttermilk blue [Music] so buttermilk blue is inspired by an award-winning cheese out of Wisconsin made by Roth K's I believe that's the company that makes it I managed to find this recipe or a variation of in Mary Collins book artisan cheese making at home now I had to modify quite heavily to get a decent sized cheese I wanted one that was about eight liters one in the book was quite small at only two liters so I scaled it right up so this cheese contains milk I'm using milk by cow the cold-pressed raw milk that we get here in Australia it also has cultured buttermilk quite a bit of that and some heavy cream or thick cream that is pure it has no additives no gelatin no carrageenan or anything like that so a fairly natural cheese has Penicillium Rogue 40 to make it a blue cheese of course and a starter culture so it's going to be quite tangy because of the buttermilk and really creamy because of the extra cream that I added to the cheese so let me get on and show you how we made buttermilk blue so don't forget to sanitize your equipment I'm just boiling all of my stone or steel stuff there including spoons and whatnot including the cheese cloths as well make sure you boil those the ingredients I'm using today cold fresh raw milk boy made by cow and some pure cream with no additives and some buttermilk and there is the all the equipment laid out just before I start on a clean tea towel ready to go so the ingredients for this cheese four liters or four quarts of whole cow's milk 2 litres or two quarts of cultured buttermilk should be able to find that in the supermarket make it yourself one liter or one quart of heavy cream with no additives 1/8 of a teaspoon of mmm 100 or mo 36ar they're usually aromatic Messick of the cultures 1/64 of a teaspoon of Penicillium Roke 44 the initial add to the milk then you're gonna need some more for later on half a teaspoon or 2.5 milliliters of calcium chloride diluted in quarter of a cup of 60 mils of non-chlorinated water half a teaspoon or two point five mils a single strength Reynold I'm using om see you 200 but there's a range there for you let's dilute it in the quarter of a cup of non-chlorinated water as well and you'll need about one point five tablespoons of non-iodized salt so once all your ingredients are mixed up we're going to heat the milk up to 32 degrees Celsius or 90 Fahrenheit it's fairly thick and creamy as you can see there so firstly we're gonna add the culture that's I'm using mo 36-hour voice echo it's an aromatic mesophilic culture then I'm gonna sprinkle the Penicillium rock 40 mold over the top of the swirl this is the blue mold to make the buttermilk blue now I should have extracted the spoon beforehand so I'm just gently doing that now without disturbing the cultures okay we're gonna put the lid on and we're gonna allow that to rehydrate after I take it off the feet that I wanted to heat up anymore I'm gonna allow that to rehydrate for five minutes so five minutes later take the lid off now we get to stir in the cultures and molds or the culture and mold so just a check of the temperature unit still of 32 hasn't crept up very much which is really good little bit more stirred just to make sure that they're all thoroughly mix through so then we're gonna cover the pot and allow to ripen or acidify for 30 minutes and they take it off the heat again this world now remember that the buttermilk already has cultures within it is world so this will be fairly tart so if you're gonna use calcium fluoride and I should have I really should have you should need to add it now please make sure you add calcium chloride does matter what kind of milk you're using okay now I'm going to add the rennet and give that a stir for no more than 1 minute so cover that up and allow it to set for 90 minutes that's an hour and a half so after that times elapsed we're going to get our curd knife and check for a clean break and that would be the sloppiest break I've ever seen in a very very long time so not the best I should have had of the calcium chloride anyway so I covered it up and I waited for another 30 minutes now this may not happen for you if you added the calcium chloride so after the 30 minutes I checked it again and it was still fairly sloppy very poor could sit and I thought what the heck am I gonna do with this so I decided to go ahead and cut the Kurds anyway so cutting them in two point five centimeter or one inch cubes which are fairly large you want the accused to retain fair bit of their moisture but as you can see not many cubes there at all anyway so normally you would allow the Kurds to heal for ten minutes now if I are firm then stood for another ten minutes and allow them to rest for 15 and then drain down to the level of the Kurds however mine we're nowhere near firming up so I went to the next step which is ladle the Kurds into a butter muslin lined colander so just gently ladle that into the corner now don't even attempt to pour if your cur did not set like mine because it will smash and fracture the remaining Kurds that you have and it will just drain through the bottom Muslim trying to preserve some of the Kurds here so looking good so far so we're all the other curds to drain for 30 minutes and that's before it starts draining and that's after it starts draining and it drained fairly well I was very impressed actually that we kept most of the curds so now we're going to tie the opposite ends of the butter muslin to form a bag so grab the opposite opposite sides just tie a granny knot double granny knot and do the same with the other sides and you have yourself a rudimentary little hanging bag so grab a pot pop it over it and then hang it off a kitchen knob like that and allow it to drain for 24 hours or until the way stops dripping so that's going to look something like that fairly firm a little bit like very firm cream cheese now remember this has a very high fat content so it's going to look something like this anyway after it's drained so I'm just using a normal cheesecloth now and lining a basket with it this is the 165 millimeter basketball I think it's six and a half inches that I normally use so just roll that out of the cloth which is a little bit steep and you know it does break apart so that's perfect it's quite firm so just rest it in there we're gonna break up the curds into thumb-sized two pieces and we're gonna quarter fill the basket with approximately quarter of the curds of course so just gently Pat them down I press too hard because you want air gaps in the curd so that the blue vein can grow I'm gonna get a hair trustee you make mini measuring spoons we're going to measure out one sixty fourth of a teaspoon or a drop and we in a sprinkle blue mold all over the lair of that cook of the curds so going to add a quarter of the curds on top of that just breaking up into thumb sized pieces again and then just gently patting it down so we're going to add a now the lire of the Penicillium rug for your blue mold spores over the top of the curds and then add another quarter of the curds and just gently Pat that down and you guessed it we're going to call curds you guess that we're going to sprinkle some more blue mold spores over the top of the curds it's another one sixty fourth of a teaspoon and then just finally top that with the rest of the curds which should be still a quarter left all being well so ultimately you've got three layers of the penicillin break forty in your cheese so we're gonna fold over the cheesecloth and then top it with the follower now a very rudimentary pressing for this cheese we don't want to close up the air holes that we've created with the chunks of curd we want the penicillin rate 40 to grow in those cracks now we're going to apply just one kilogram or 2.2 pounds of pressure for 12 hours I'm just using a 1 kilogram honeypot which I'll be making me doubt of soon so 12 hours later we're going to remove the cheese from the basket now this stage very gently because the cheese hasn't fully formed so we're gonna carefully turn it you can wrap it back up again and pop it back into the basket and once again just fold it over on top of the follower and press it 1 kilogram or 2.2 pounds for another 12 hours so 12 hours later we're gonna remove the cheese from the basket again then we're just gonna put it on the rack of a ripening box and we're gonna add 1 teaspoon of salt on the top of the cheese and then give that a little rub and I'm gonna flip that over now we're gonna add 2 teaspoons of salt on the the other surface which is really near the top so we're gonna loosely cover that and allow to drain for 5 hours after the five hours pop it in the cheese fridge at 13 Celsius 55 Fahrenheit at 80 percent relative humidity for one week so after a week you'll see a little bit of blue mold on the outsides and we're gonna Pierce it all the way through using my stainless steel thermometer seven times and then four times horizontally all the way through now hopefully cheese has formed up lock behind house which is good and you won't have too many troubles and you make any cracks or fissures in the cheese itself so now we're gonna lightly salt the top bottom and sides of the cheese again just a little sprinkle and then give it a rub so this is about quarter of a teaspoon of salt on each surface just a little rub pop it back on the mat and pop it back into the ripening box I'm gonna ripen at ten to 13 degrees Celsius or 50 to 55 Fahrenheit at 80 percent relative humidity for six weeks mold should really grow at about the 10-day mark so this is three weeks after piercing not a lot of moisture on the lid which is great the humidity is quite high in there but you can see all the wrinkles from the blue cheese the blue mold growing all over the surface now it will be a bit tacky so you will get skin sleep if you handle it too much so after six weeks of piercing it's now ready for the next stage you'll see a little bit of white mole growth on there as well but that's okay that hasn't really done anything to it but a nice coverage all around as you can see so what we're gonna do now is scrape off the mold with the flat knife now I'm using the back of my curd knife which is nice and even and just gently scrape off you dont't dig into the cheese just gonna gently scrape off the blue mold that has grown on the surface I'm just using a cold water tap and that gets rid of the mold that sticks to the knife very simply don't dig into it too much you leave a little bit of the blue mold behind that's fine now the sides were the stickiest so I just had to be quite gentle there but all in all the cheese is holding up quite well it is starting to get quite creamy underneath as in tacky but that's what blue cheese this sort of blue cheese is like remember this has a lot of fat content within it including the buttermilk and the heavy cream that we added to the milk ok there we go all cleaned up so now we're going to wrap it in aluminium foil just to keep the mold growth of base so I put the shiny side there and I'm putting the cheese on the shiny side I don't really think there's much of a difference so I've read on the Internet so just plop it on there and we're going to wrap the cheese up cuz it is gently so you've got some flat surface they don't crumple it up too much can't see what I'm doing there okay so no air gaps which is great a little bit of a pat so we're gonna place the cheese back into a clean ripening box you can use the same one I cleaned it up with hot soapy water I'm gonna ripen at four degrees Celsius in the kitchen fridge or thirty nine Fahrenheit before weeks and we're gonna turn it weekly for those four weeks so there you have it buttermilk blue a little bit fiddly to make as you saw and my make didn't go quite as planned the curd set was not very good but I adapted and overcame and produce quite a nice looking and smelling if you're into blue cheese nice smelling cheese's well it's wrapped up in its foil now I've got shiny side down and I'm gonna be putting this into the kitchen fridge at four degrees Celsius I think that's thirty nine Fahrenheit for another month it's probably edible now it's been maturing for the 4-6 weeks getting that blue coating that I just scraped off but and I think another four weeks and we'll get the full flavor throughout the cheese and maybe a little bit softer in the middle soft on the outside needs to be a little bit more softer in the middle anyway thanks for watching curd nerds if you'd like to make this we have blue cheese kits online using the same molds that I use and you can go and check that out at little green workshops com that are you thanks to all my patrons who support the show financially if you want to be a patron or youtube member then you can find the links in the description below well thanks for watching Kurd nerds and I'll see you next time

Channel: Gavin Webber

Views: 292,172

Keywords: how to make home made blue cheese, blue cheese, how to make cheese at home, how to make blue cheese, cheese making, how to make cheese, Gavin Webber, Buttermilk Blue, Creamy Blue cheese, Cheese, Cheesemaking, gavin webber, making cheese, cheese making at home, cheese making process, homemade cheese, how cheese is made, making cheese at home, make cheese

Id: lG8qJBerP-A

Length: 20min 35sec (1235 seconds)

Published: Sun Feb 09 2020