Homemade Blue Cheese
Description
The recipe won't take much time. Do you like blue cheese and want to make it yourself instead of buying it at the store? I'll tell you how to make blue cheese at home. The recipe for making blue cheese at home is not difficult, but it requires attention, time, and patience—as well as following the rules, which I'll try to explain clearly in this recipe. So, let's get started. 1. Heat the milk to 32–35°C. 2. From half of a store-bought blue cheese, carefully collect the mold and mix it into ½ cup of warm milk. Let it stand for about an hour. 3. Crush the pepsin tablets into a powder and dissolve them in 100 ml of water. 4. Add the mold solution and the tablet solution to the milk and mix well. Cover and place in a warm spot for about 1 hour. 5. During this time the milk will curdle and a jelly-like curd should form. The whey should be yellowish. Cut the curd into small pieces. Be sure to check whether the curd has broken apart near the bottom of the pot. 6. Leave it for about 15 minutes so the cheese pieces settle to the bottom. 7. Scoop up the cheese pieces with a skimmer and transfer them to a colander or a perforated cheese mold. 8. Do not press the cheese; the whey should drain on its own over about 12 hours. During this time, carefully turn the piece over several times. 9. After 12 hours, remove the cheese from the mold, rub it with salt, and leave it to dry at room temperature for another 12 hours. To dry the cheese, place it on a special perforated drainage lid. 10. From the remaining piece of store-bought cheese, take the mold and dilute it in 50 ml of warm milk. Stir and leave for an hour. 11. Pierce the dried cheese with sterile thick needles or wooden sticks and fill the holes with the mold solution. You can use a syringe, but make the holes wider than the needle. 12. Take two sterile!!! plastic jars—one smaller, one slightly larger with a lid. Make holes in the smaller jar; the more holes, the better. Place the cheese in it. Pour a teaspoon of boiled water into the larger jar. 13. Place the jar with the cheese inside the jar with water and cover with the lid. Do not seal it airtight! The cheese should rest at room temperature for about 7–10 days. Mold should grow on it during this time. Turn the cheese over every 2 days. The cheese is ready—you can try it, or wrap it in parchment and let it ripen in the refrigerator for another week. May everything turn out well for you. Serve it as an appetizer.