The Best Online Cooking Videos
Already have an account? Sign In
Previewing

Make Your Own Blue Cheese

(25:25)
5
stars
Ready In
Prep Time
Cook Time
Inactive Time
Laura Lee
Laura Lee
146 Followers
Super luscious with a creamy texture and distinct bite, this Blue Cheese is one of Cheese Expert Laura Lee's favorites. In this Grokker premium video she guides you through the steps to making this perfect blue cheese.

Cooking Recipe

Yields: 1.5 pound
Cooking Time: 2 hours
Prep Time: 15 minutes
Ready In: 2 hours & 15 minutes, drain for 24 hours, age for 10 days, refrigerate for 4-6 weeks
Make Sure You Have: an aging container, form, and a sterilized knitting needle.

Ingredients:
3 qt whole pasteurized jersey milk
1 qt heavy cream
1/4 tsp MA 4001 mesophilic starter
¼ tsp calcium chloride, diluted in ¼ cup water (optional)
½ tsp liquid rennet, diluted in ¼ cup water
1/4 tsp Penicillium roqueforti
1 ½ tsp salt

Directions:
1. In a sanitized stainless steel pot add in the milk and the heavy cream. Heat the pot up to 90℉ degrees.

2. Once the heat is up to 90℉, dilute the calcium chloride with water and then add in the milk and the 1/4 tsp of mesophilic starter. Now stir for 20 times in an up-and-down stroke until it is evenly distributed.

3. Dilute some rennet in water and then incorporate it into to the milk. Once the rennet is incorporated maintain 90℉ covering it and leaving it aside for 2 hours.

4. After 2 hours take a knife and make a cut all the way down to the bottom of the pot and another cut gently lifting up to check if it is done. If it is ready cut the curd into 1 inch strips. Once the curds are cut let it rest for 15 minutes. Gently stir to break up the curds and rest 15 minutes more, until the curds sink to bottom of the pot.

5. Now add in a pinch of Penicillium Roqueforti into the curd. Take the curd and ladle them into a form, reserving the whey. When adding the curd into a form, add little at a time. As the form reduces in size keep adding all of the curd and whey. Let it drain for 8 hours.

6. After 8 hours flip it out so that it is evenly forming. Flip it every 8 hours for 24 hours. After 24 hours, sprinkle some salt on both sides.

7. Take the cheese and place it in the aging container and store it in a 55℉ environment flipping it every day for 10 days.

8. You should see a lot of blue mold growing around the cheese that's when you know it is aging well.

9. On day 10 using a sterilized knitting needle, pierce the cheese all the way through a couple of times vertically and horizontally to let the blue mold grow inside. Place it back in the aging box without flipping for 10 days and there is no need to flip every day just leave it in the aging box. Place the aging box back into a 55℉ environment for another 10 days.

10. After 10 days repeat the process of piercing again. At this point you have two choices you can place the cheese in the aging box with the lid on in a 55℉ environment for a moist less intense flavor or with the lid off in a high moist environment that will give it a very creamy, intense, and a little more dry flavor. Whichever you choose to do, place the cheese in the aging box and place it in the refrigerator for another 4-6 weeks.

11. After 4-6 weeks, take it out of the aging box, cut it up, and serve it with whatever you like it's good with crackers or even salad.

Homemade Blue Cheese
Other Videos You Might Like
Herb Salad
Sage Russell
9:44
Persian Feta Cheese
Laura Lee
4:01
Wine Country Cheese
Laura Lee
30:43
Spinach Soufflé
Michel Roux Jr.
9:35
How to Make Spaghetti and Meatballs
How to Make Spaghetti and Meatballs
TheOfficialHungry
1 I Did This
2:03
Authentic Italian Pizza
Stefano Borella
12:43
Rye Soda Bread Scones
Jassy Davis
8:51
Amazing Ricotta Cheese
Amazing Ricotta Cheese
kincommunity
0 I Did This
1:58
Neapolitan Pizza
Loyd Grossman
11:54
Turkish Lamb Meatballs
Sage Russell
11:12
Butternut Squash Ravioli
John & Sage
14:56
Gluten Free Recipe: Ham-and-Swiss Quiche
Gluten Free Recipe: Ham-and-Swiss Quiche
EverydayFoodVideos
0 I Did This
5:22
Tilapia & Quinoa
Tilapia & Quinoa
Everyday Food
7 I Did This
6:22
Pinwheel Flank Steak
Pinwheel Flank Steak
kbworkshop
0 I Did This
4:16
The Ultimate Spicy Burger
The Ultimate Spicy Burger
JamieOliver
0 I Did This
4:54
The Best Meat Lasagna
The Best Meat Lasagna
CookingwithSugarTV
0 I Did This
11:28
Christmas Risotto
Christmas Risotto
sortedfood
1 I Did This
4:53
Red Velvet Cupcakes
Red Velvet Cupcakes
JoyofBaking1
1 I Did This
16:36
KARASK - Traditional Estonian Barley Bread
3:22
Healthy Quinoa Pancakes
Talya Lutzker
9:39
One-Pot Chicken Dinner
Joanne Choi
6:57
Mediterranean Kale Salad
Leah Putnam
5:39
Homemade Almond Milk
Talya Lutzker
9:41
Testimonial
Suzie R.
I just wanted to say thank you for your site. I discovered it via Anna Olson, my baking mentor. Finding high quality cooking videos that really teach you about food and techniques is such a challenge and yours are amazing. I can't wait to do some recipe testing and love that it is so easy to email yourself the recipes!
Suzie R.
It's time to do something good for yourself
It's free and easy to join
On-demand videos, on your time
On-demand videos, on your time
Learn from the experts
Learn from the experts
1000s of premium produced and curated videos
1000s of premium produced and curated videos