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It's been 2 years already? Sheesh.
Started another batch.
The acid curdled cheese is mixed with sour cream and some store bought Danish blue, and salt.
I've pressed it for a day, salted it, and left to firm up and lose water.
Punctured with a skewer that was dipped into the same blue cheese (I don't think the latter part is needed, given there is mold mixed in already). The holes allow some air in.
It's now maturing in the cold storage room.
It's been 2 years already? Sheesh.
Started another batch.
The acid curdled cheese is mixed with sour cream and some store bought Danish blue, and salt.
I've pressed it for a day, salted it, and left firm and loose water.
Punctured with a skewer that was dipped into the same blue cheese (I don't think the latter part is needed, given there is mold mixed in already). The holes allow some air in.
It's now maturing in the cold storage room.
By gfron1,
