Is THIS What Coliform Looks Like? {Making Blue Cheese: Part 1}

Get the FREE Cheesemaking Foundations Document: https://milkslinger.com/getfoundation... *** If cheesemaking is a fun adventure, then making this blue cheese was a full-blown expedition complete with detours and pitfalls. Because things went so haywire (read: looooong), I've broken this into several videos. Beware: it's a saga, but a saga with lots of good learning and, hopefully, some good cheese at the end to reward me for my troubles. This recipe comes from Louella Hill's book, Kitchen Creamery (link below). Her recipe is unique in that it calls for brining the blue cheese, whereas most recipes I've read rely on dry salting. CHAPTERS 00:00 Making Blue Cheese: Full Moon Blue 00:17 Heating the milk 00:49 Why I'm scared of making blue cheese 02:08 Adding cultures and rennet 05:01 Checking for a clean breakd and cutting the curd 06:47 Stirring 08:49 Pouring off the whey 11:25 Pressing 14:16 Brining 14:37 And then... The Problem 15:27 A puffed cheese 17:03 Troubleshooting Early Blowing 18:24 Does Blue Cheese Puff in a Brine? 19:16 The root of the problem (I think) 19:59 Causes for Early Blowing 21:10 Is this what coliform looks like? 22:32 The cleaning rampage Disclaimer: Milkslinger content may include affiliate links. If you click on one of the product links, Milkslinger may receive a small commission. Milkslinger recipes and information are based on experiences and are shared with no guarantees. Results may vary. Use at your own risk. Content has not been evaluated by the FDA.