Mayan Stilton 3

Dec 16

2 L 10%

12 L 2% DairyGlen Milk

Coco 1/2cup

1tsp hot chile powder

P Rouqforti Culture

MA4002 starter culture

Bio Rennet

CaCl 2.5ml

I'm calling this my Mayan Stilton because of the addition of Coco and hot peppers, a popular drink/mi in south America. I discovered this mix by watching Heston Blumenthal Kitchen Chemistry.

10:00 preheat milk Start temp 88F/31.1c

11:00 91F

11:15 89.1F added Cultures PH 6.45

11:50 87F add rennet PH 6.36

13:45 still not set :(

19:30 finaly set, cut the curds

20:30 drain.

Dec 17

0900 Curds drained over night, time to crumble them.

Allow the natural weight to compress. Flip twice a day.

Dec 21

Took it out of the mold,, lightly salted it. Going to let it go for a few more days and I might smooth it over.

Dec 22

Dec23

Dec 26

Dec 30