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Hi Oddley,

The first one I did I wasn't quite sure if I'd achieved a clean break, but decided that I could see pale green whey in the fissures I'd created, so I went ahead and it was fine. Subsequent cheeses I've added 2 tsps of Vegeren, that was better, and most recently I've purchased some calcium chloride from Ascott and add a small quantity, and that really get the curds forming. Also, you need to be really gentle turning the curds or they will turn to scramble.

That's my limited experience to date, it may help.

Sounds as if you'll still get a cheese worth eating.

Cheers

Jen

are you using those tiny wee bottles of vegeren you get from health food stores and the like?

or are you using the veggy alternative from a supplier (ascotts, moorlands etc)?

can't be doing with the former, but the latter gives me good results through a variety of cheeses

just wondering

I'm using the tiny wee bottles at the moment because they are available easily from Waitrose, Teso seems to have discontinued them here for some reason. I have no other experience to compare them with, but they seem to produce a fair result, but you need to use twice as much. As I wade in deeper I will be going for the real McCoy, and will probably notice a difference then.

Cheers

Jen

You're right about Ascott's postage costs, I ordered a few bits and bobs and the P&P was 25% of the order.

Come on Franco, start stocking starters, rennet and p. roquefortii (sp?): you can see the demand, how popular has this forum become?

There is a person on ebay selling starters and other cheese related stuff:

http://stores.ebay.co.uk/Jongia-cheese-accessories

Way more expensive than Ascott, even factoring in the P&P.

i agree, i wait till i need to get a few things before i order
proper rennet works better IMHO
moorlands have a better variety of extras but a crazy postage scheme

My first attempt last night was the same, I used the same vegeren as I used 2 days ago which worked beautifully on my camembert attempt at 1/4 teaspoon to 2 gallons milk. For the stilton I used 1/2 teaspoon and after 2 1/2 hrs it looked, as you say, a bit scrambled. The differences in the processes were less buttermilk ( I mistakenly put a whole tub in the camembert) the stilton spike and a lower temperature (temperature dropped to 29 deg C while I wasn't paying attention). I'm going to try again and make sure I keep the temperature at 31.

Dave

Have just attempted to make my first stilton, using Rik's recipe. I followed the recipe to the letter (almost - couldn't get hold of animal rennet, so used 2 tsps vegeren to the gallon ). Kept the temperature at 88deg for 90 mins and ended up with a gallon of liquid with only a few tiny curds. Left it for a further 30 mins to see if curds would form, but there was no improvement. Can anyone suggest what the problem might have been as i intend to try again.
Thanks in anticipation
rasher.

Check the sell by date of the Vegeren, most shops keep it way past the sell by date.

Dave

I followed Riks Stilton recipe to the letter in regard to quantities and had to wait 2 hours for a clean break with Vegeren from Tescos, I used 4 litres of Organic Whole Milk and 1 litre of Gold Top. The cheese is now sitting in its cave, and the clock is ticking down. Does anyone know whether size matters for the cave, I am using the tub I got with my food saver, its about 1" larger all the way round than the cheese, is it worth "sealing" the bottom with some damp paper towel to keep moisture in there and keep air out for the majority of the time?

As far as the form was concerned, I used a cut down Tesco Value Mineral Water Bottle, did a great job, though depending how this turns out I may look to buy something better.

One great thing I did buy to help the process was an Aquarium heater, stuck to sink and kept the temperature at a lovely 88F for the 3-odd hours I was doing this for, beats adding hot water every now and then.

looks great !!! the cheese has to breath so it does req "fresh" air. I tried butting one of my stilton in a tight container and it got soft and sticky.