Leaning Stilton of Eccles.........The latest Alchemy of GA

[graysalchemy]

You need a dutch press, not hard to make

Something like this

 

[graysalchemy]

Well a few days on and it is definitely blue.

It has also squashed done a bit, still leaning though. Smells very much like my feet :lol: :lol:

Probably 6 weeks off eating though :twisted: :twisted:

 

[Aleman]

Think you should throw that away . . . it's gone mouldy!!

 

[graysalchemy]

:lol: :lol:

 

[Jeltz]

Looking great, might need under pinning though :P

Damn you Alistair I don't need any more "hobbies" but I'm getting sorely tempted to have a try at cheese making now!

p.s. you need to clean that microwave :mrgreen:

 

[graysalchemy]

p.s. you need to clean that microwave

It goes with the rest of the kitchen in my workshop :whistle:

 

[bobsbeer]

Looking good Alistair. :thumb:

 

[sam.k]

We are starting a hard cheese off tonight :)

 

[graysalchemy]

well Done Sam :party: :party:

Pictures please.

Have you got a press?

 

[sam.k]

I've got 8 tins of beans....

I will try to take some pictures.

 

[graysalchemy]

Well

The leaning Stilton of Eccles is no more. :evil: :evil:

It seems to have become more like a brie than stilton. In fairness i didn't pierce it so it hasn't gone blue inside. However it does taste quite nice may be ok for a cheese sauce. :lol:

 

[sam.k]

Are you going to have another go?
We have the bits to make mozzarella so that's our next experiment.

 

[graysalchemy]

Back on the horse when time permits. It actaully tastes like stilton and some of the centre had shown signs of going blue. But it was very moist because I hadn't expelled enough whey to begin with. also it has obviously got some kind of infection probably slip skin.

Anyway I now know the importance of keeping it sterile. :thumb:

 

[calumscott]

Dearly beloved.

We are gathered here to mark the passing of GA's Stilton. A cheese which tried its hardest by never quite managed to achieve its potential. On a life trajectory being predestined to hardness and a biting, sharp edge it resisted gainfully remaining a soft-hearted, malleable fellow to the end.

Rest in peas.

 

[graysalchemy]

I will save you a piece Callum it does taste quite good actually, but not good enough to take to Mrs GA and admit to another alchemic interest. So I will have to be a secret cheese maker for a bit longer. :whistle:

 

[calumscott]

:lol: secret brewer, cheesemaker...

...have you had to go underground with the sausages too?

 

[graysalchemy]

:lol: secret brewer, cheesemaker....

...have you had to go underground with the sausages too?

Shhhhhhhhhhhhhhh not started that yet I think I need to get the hang of cheese before I make salami's I don't fancy a bit of botulism

 

[calumscott]

I like the idea of making cheese. And curing meats and sausages.

I think it's anything to do with food that takes ages... Anything totally outside the normal "make tea" kitchen activities.

 

[graysalchemy]

Kitchen alchemy :thumb: :thumb:

 

[calumscott]

Yes indeed. Kitchen alchemy. I like that.

So it's a busy few months now for the kitchen alchemist:

- Jams and preserves (plum and bramble if I can get out and pick more before they go over)
- Pickles and chutneys - got a goodly number of green tomatoes in the greenhouse
- Wine aplenty
- Christmas puddings - should have been done a couple of weeks ago!
- Christmas cake - needs to be done soonish

And I need to squeeze in some brewing too... Oh, and I've bought half a sheep for the freezer and big bro is trying to get me a whole deer too! Lots of super-slow cooking coming up!