The Making of Eccles Blue

[graysalchemy]

Well after my recent affinage problems, I have decided to make some more blues.

4 Gallons (uk) whole milk (bog standard supermarket milk)
100ml cultured buttermilk
PR form my inoculated sourdough
2.5ml calcium chloride solution.
2 tsp of junket rennet

Heat milk to 32c
Add buttermilk and CaCO3 and PR
rippen 1 hr
Add rennet and leave 1 hr
Cut curds to 1"
Leave 10 minutes
Strain into cloth lined collanders.
Tie up and back into double boiler at 32c for 2-3 hrs
Press overnight between boards
Salt and put in hoops

My PR

Milk ripening 32c

Cut curds

Draining whey

Resting in bundles.

When it has rested for a few hrs I will place between 2 boards and lightly press overnight with a 2-3 kg weight. Then In the morning I will break up the curds and salt at a rate of 2.5% of the weight of the curds, then put into lined molds and lightly press for a few hrs, turning frequently. They will stay in the molds for 2-3 days then they will be turned out and placed in the cheese cave at 12c in closed tupperware boxes to keep the humidity up (80-90% RH).

Mature for 8-10 weeks then eat. :lol: :lol:

 

[evanvine]

Just thought I'd sort your typo out!

 

[Vossy1]

Hope this batch is the maker of EB G (prays emoticon)

 

[graysalchemy]

First Impressions is that it is Ok V. I have two more which are coming on for 3 weeks and fingers crossed they are Ok and should be Ok for TST along with a caerphilly which is maturing nicely as well.

 

[bobsbeer]

Keep up the good work. :clap: