Hi Bob
> ... dom ...
> ...
> ... per your kefir-blu, ...
> ...
> ... how many hours/days,
> and at what temperature,
> incubation with roquefort
> extract? ...
I first partially ripen the fresh cheese for about 1 week, (daily "buffing"
the surface of the cheese with non pasteurized homemade wine vinegar).
Then inoculate the surface with mold spoors, and incubate at room temp.
(approx. 14 deg. C ), until prolific mold growth on the surface (this may
take upto 7 days). I then break up the cheese into pieces, slightly mix
again and press in a form for 12 hours under a light weight (trying to not
press too much or too long because this mold needs air to grow properly).
Then mature at approx. 4 deg. C. (fridge) for about 4 weeks.
>
> ...
> ... how innoculated? ...
For this particular time i used a liquid suspension of the mold spores,
which I bartered for with one of the list members, Molly (Fias co Farm at
http://fiascofarm.com ) in exchange for some kefir grains (thanx again
Molly!). I used a clean brush to brush the liquid on the surface. I don't
"spike" the cheese to inoculate as traditional blue is done, because the
yeast of kefir seem to grow too quickly in these spiked sections.
inhibiting the mold to grow! THis is whey I use this system of growing the
mold on the surface then once it has taken. I break the cheese to mix in the
mold through the cheese, re-press and re-incubate!
>
> ...
> ... how incubated? ...
Mainly at room temp. using bamboo steamers bought from Asian food stores. I
place the cheese in these. These are good for making small amounts of cheese
at home. You can keep adding more steamers on top of each other (multi-
story) so you can make as many as you wish at a time. I find that using
these good because they "breath" well and perfect for growing mold in. I
suggest you find a cool spot to make this cheese. This mold can grow well at
low temperatures so other molds may not compete well.
You can even make Kefir-Blu completely in the fridge. This takes weeks to
do, but the results are very good. You first make Congetella or kefir
cottage cheese, then use some store bought blue vein cheese to inoculate
the cheese with. I cut the store bought blue vein in half, then I use a
metal spike which is first sterilized by passing over a naked flame. I dab
this into the mold then spike the cheese every 1 cm (1/2 inch).
You can put the cheese in plastic bags and keep this in the fridge until the
mold had taken.
Here is the link to my recipe for Congetella and kefir cottage cheese:
http://www.chariot.net.au/~dna/kefir_cheese.html#Cogetella
http://www.chariot.net.au/~dna/kefir_cheese.html#Kefir-cottage-cheese
If you decide to make it with Kefir-Cottage cheese, you need to first press
then dry the cheese for a few days first. Congetella can also be dried for
about 3 -5 days before inoculating.
> ... thanks ...
> ...
> ... bob ...
>
The bestest for you.
Dominic N A
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