You Have Got To Make This INCREDIBLE Blue Cheese

I'm back this is take two of making a blue tease I have all fresh milk that I'm going to use over the last several days I've collected it going to do the exact same recipe I'm not adding any additional cream to summarize what happened with the other cheese it's still in the freezer my husband is supposed to dig a hole and bury it and he hasn't done that yet so he just stuck The Whole Bowl wrapped in plastic in the freezer somewhere I'm not sure where I don't want to know we're forgetting that we're moving on we are making it again today and we're gonna see what happens those oh what a mess oh my lands that was bad the milk is at 90 degrees so now we are going to add everything first up we are going to add Flora Danica a teaspoon of that then we're going to sprinkle over a quarter teaspoon of meso adjunct and we're going to sprinkle in this packet add these in and let them rehydrate for a couple minutes and then stir them in and then we're going to do the calcium chloride and then run it I love the chase set the pace when I'm running I always take what I want and I always give it 100 don't need a bank no I'm funded play the game like it's nothing I'm always thankful for something don't take for granted stay humble now wake up it's time to look at the enemy look in the mirror appears to me it's not working now baby it's the chemistry it's time to break up so if I could make a better man better believe it's everything fine almost almost take just some time and some clarity to find your identity it's mind over everything [Music] and this is the cheese curd it has shrunk down it's pretty soft and squidgy still very moist it does not feel like there's much in here but when I made it last week it did not feel like there was much in there either my arm is still greasy buttery like it was last week even without the addition this time of the three cups of cream so still pretty rich cheese so I'm gonna let this sit for five minutes to let the curds settle and then I'll start skimming off the way and we'll get on with pressing last time I just lifted the cheesecloth in but I'm afraid it's a little bit too compacted because you want your blue cheese to not be very harsh I'm just breaking it thin as I go as before this feels absolutely delicious break up there's going to be once again too much I'm beginning to think that a blue cheese is just a six gallon recipe for this mold I'm gonna taste it because I'm brave it tastes delicious just like last time I'm going to keep piling this up knowing that it will sink some we're gonna make this huge massive massive cheese I'm really filing this high probably overdoing it but I know it will sink down and it's going to tie that up like that put that on it and maybe this would that fit in there nope yeah that fits just let it sit there for a minute this is me pushing my luck this would be easier if I just did it six gallons instead of eight take note people work accordingly I can get some more cheese in here I'm imagining it tastes bad I don't know if it tastes bad or not is it just my imagination or something wrong this is where I kind of get all a little panicky taste a little bit strong is that my imagination I don't know so let's let that set for like that for now let these sit like this for now come back in 20 minutes and see how these are doing I'm gonna clean up now we're going to flip you can see it's come down almost to the level right here of the the Press flip this yeah this looks more broken up on the bottom it makes me happy I like how that is not quite as solid I don't know how much these weigh but maybe closer to five pounds I'm just gonna stack both of those one and call that a weight let's just flip these loose see what happens there you go I'm not going to press it for the full seven hours because it's a big cheese and I think it has enough weight in it that it doesn't need a longer amount of time that's my theory anyway I'm actually feeling a little bit nervous because if this floats then I don't know what's going on and I sensed that there was a problem last time at this stage this is when it started becoming obvious so we'll see if there's a problem this time this is all fresh brine ready to go here are these two little boogers which are looking beautiful and I will probably stick them in the fridge overnight because I don't think there'll be room for them in there the cheese has been pressing right here just with this weight on top and you can see how it's dropped down to this level I have probably filled about three or four of these with whey over the course of the afternoon it overflowed once at least it looks beautiful it feels beautiful it feels soft and it does feel squishy but I think that's just because it's a soft press it's a little bit uneven you can see how this was but I kind of like that look I like this textured look I wonder if this is cold enough it's probably 90 I don't know I'm gonna say it's okay you probably want to see this see if it floats I feel like we're in the witches thing like let's see if this floats if she Floats or if she swims if she dies what's it called Salem which one's here will she float [Music] it feels like it's up above foreign [Music] it's floating up that little bit higher I do not know because I was super careful this time [Music] I am I am flummoxed what does this mean like I'm making cheese all the time I'm making it normal I don't have this problem so either the cheese that I made before was fine absolutely fine and that's just what blue cheese does or the only other thing I can think is that the penicillin Rock 40 is contaminated maybe something's wrong with that I don't know I don't know what to do I don't know who to ask about this oh I missed this smells fabulous it smells really good these smell fabulous too I'm gonna dry salt these and leave these babies at room temp should I Cry I don't think that would get me anywhere laughter won't either though I need to solve this problem I really don't feel like there's anything wrong with this I feel like this is safe I feel like this is totally good I didn't do anything wrong so I'm not questioning my practices I'm not questioning the milk all of that was legit was safe was good so I'm not scared of this whatever happens I don't feel scared well maybe I feel a little bit scared slot this top these look super cute I want them to be good [Music] adhesive and salt dry grind salt grind they feel fabulous they do not feel spongy they smell delicious I might put some more salt on them but I don't want to put too much on I'm afraid they'll get too salty and this monster [Music] is still huge and fat and swollen and feel spongy it's doing the same thing as before but it smells delicious to me it looks great has quite a rind on it I'm tempted to think this is just because it has not been pressed hard at all but I really don't know almost seven pounds so along with that that's right around the right amount because it is a soft cheese it's probably brined for like four hours every I'll leave this in for just a little bit longer and then we'll call it good it's like a squeezy toy for baby smells so good I could eat that let's check this out oh there's a little bit of whey not too much oh there's quite a bit of white in this plate and salt and stuff so I am feeling amazingly positive about these so much better than I was when I was in the pit of despair these feel great they feel so good this is like a real cheese that feels good I am hopeful it's pretty much dry does not squeeze too much it's pretty firm I'm gonna let this go till this evening and then we're gonna put it in its aging box and get it going [Music] yeah yeah yeah yeah yeah yay so was that first cheese contaminated I don't know considering that the second cheese has swollen up ridden high in the brine is doing the very same thing more or less does that mean this one is contaminated I'm almost positive it's not but if I cut the second cheese in half at the same stage at which I had done the first cheese right after brining it and it was all swollen would this cheese also be filled with lots of little holes in the middle of this whole biasco the second time around I contacted the author of the recipe and I asked her I said is it normal for your blue cheeses to ride really high in the Brine and puff up she said you have a yeast contamination I should stop making cheeses for a month I should clean everything really well and so on well I did clean everything really well I'm making cheeses before during after none of them have a problem this is not a yeast contamination I'm almost certain also we have a cow I'm not going to stop making cheeses for a month however from my reading I do know that most blue cheeses are not brined usually the curds are salted before they go into the press or after they come out of the press then the cheese is dry salted or a mixture of the two my hunch is that because it is not pressed because it has all those curds they're cooked curds and there's lots of holes in them that that is the reason it swells in the brine there are other cheeses that are not pressed like common bears but those cheeses do not have cooked curds it's not these pieces of curd that have a space for the air common bears are more Compact and when they float in the water they do not rise out anyway my point is I do not know if blue cheeses that are brined will typically traditionally always rise like that maybe that first cheese was more normal than I realized I'm still not going to eat it it's still in the freezer scroll away and it's going to get disposed of I have thought about sending off a piece to the lab I don't know if they could detect it and I don't even know what that would entail but people are always going on about contaminated cheeses and I'm just curious I want to know more about it so that's where things are right now if this video has been helpful to you please hit the like button thank you 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Channel: Jennifer Murch

Views: 3,056

Keywords: Jennifer Murch, recipes, DIY, home cheesemaking, cooking, baking

Id: 8yVZx5jfsz0

Length: 14min 34sec (874 seconds)

Published: Tue Oct 11 2022