Making Stilton style, Blue Cheese.

Step by step instructions on how to make blue cheese at home, Blue Stilton style cheese is a very creamy and crumbly soft cheese with an intense flavor, well worth the effort.
I purchase most of my cheese making ingredients and equipment from Goat Nutrition Ltd at gnltd.co.uk/
Cheese and yogurt making.com USA cheeseandyogurtmaking.com/
Music Credits
"Whiskey on the Mississippi" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 creativecommons.org/licenses/b...
"Old Friend" Silent Partner, From the KZbin Audio Library kzbin.info...
Moonshine_Town JR Tundra KZbin Audio Library kzbin.info...

[@markgillett5574]

So, I was a keen bread maker and enjoyed making your French baguettes and , in particular, your soft sandwich rolls which became my “go to” for 6 Nations bacon rolls. Unfortunately, I developed type 2 diabetes and now don’t eat carbs. However, I seamlessly transitioned from bread making to dairying. I was on the phone to the fine folks at GN and they asked whether I’d seen John Kirkwood’s channel. So , once more, I find myself watching your excellent videos. Sounds like I am just in time to make that Christmas Stilton!

[@JohnKirkwoodProFoodHomemade]

Fantastic! Go for it.

[@markgillett5574]

Update - Christmas Stilton great success! Great flavour and texture. If you haven’t tried this recipe, I recommend that you give it a go!

[@pmthomas7144]

John....I love the video. As an American expat married to a south coast English woman, the accent is lovely and as a southern Yank, the music is perfect. Stranded in America by the pandemic, I need some Stilton and will start tomorrow. Thanks so much for a detailed and meticulous video showing the way forward. All the best! Paul T

[@JohnKirkwoodProFoodHomemade]

Thanks for watching Paul much appreciated I hope your cheese turns out good

[@allycat5004]

Hated this as a kid my dad loved it,it’s now one of my favourite cheeses especially a blue cheese sauce with a steak

[@rubygray7749]

I love watching your videos John, as you know! Your method is always explained meticulously and beautifully filmed for perfect results. Just one thing ... When ladling the set curd into the colander, the ladle should not be turned over, which shatters the curd. Gently slide the curd onto the cheesecloth, withdrawing the ladle sideways, so it remains in one piece. Ill be making this wonderful cheese soon, as I've just purchased a lovely Jersey cow. I tried making Caerphilly a few days ago, and there's a very long list of other cheeses I want to make! Working through your cheese playlist will be a priority.

[@terrypitchford346]

Hello John, Not done comments before but simply had to try re your Stilton recipe, my first attempt is absolutely amazing, can’t believe how good it is, I just had to try mine at 7 weeks and was amazed at the texture and taste, unbelievable, I have been “ testing “ it with friends and they all love, some can’t believe I have made it. One friend commented ( the best she had ever had ) another one commented ( Blown away with your Stilton, I don’t like Stilton but Kevin made me try it and I loved it, Kevin said the best he,s ever had and Kevs an “ expert “ ). Starting another today Thank you so much JOHN

[@JohnKirkwoodProFoodHomemade]

Thanks for watching Terry, much appreciated. Nice work my friend, sounds like a total success, but you broke the cardinal rule by opening it ahead of time 😢 but don't worry, we all do it 🤣👍😂....once 😉 seriously mate, nice job. Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop Also check out the rest of my channel and playlists for more great video recipes. kzbin.info I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/

[@hannahgalloway3183]

I want to make blue cheese now!

[@marymauldin3229]

So much patience to be able to wait this amount of time. How wonderful.

[@JohnKirkwoodProFoodHomemade]

Thanks for watching Mary. much appreciated.

[@kathrynmacmillan1361]

Love your wholesome and educational channel. When all the world around me is crazy and uninviting, along comes your videos and I find peace. Thank you!

[@JohnKirkwoodProFoodHomemade]

Thank you, Kathryn. My latest video recipe. Here is the ingredients list and full written method on the channels website, Easy Sourdough Loaf (for Beginners) profoodhomemade.com/easy-sourdough-loaf/

[@JohnKirkwoodProFoodHomemade]

Hi Everyone, sorry I haven't added or answered any of your comments over the last few days as I'm recovering from major surgery, I should be able to get back on track over the next couple of days, thanks for your patients.

[@catothecensor]

John Kirkwood hope you fully recover soon

[@JohnKirkwoodProFoodHomemade]

Thanks for watching Paolo much appreciated, Yes I'm well on the mend thank you. please like, share, and maybe subscribe so you don't miss any future videos. Thanks again Paolo.

[@catothecensor]

John, what a fantastic news! Sharing/liking: yes for sure, I just got fully addicted to your cheese making videos and I want to try blue cheese, stilton or gorgonzola or both! I already tested your bread making recipes with impressive result - mine was the bread for last XMas lunch, yours was the recipe ;-)

[@joebridges3165]

John, I hope all is well. As usual I'm late to the best party ever. My brother is getting started into cheese making and because your sourdough bread recipe was so awesome for me...I turned him onto your blue cheese recipe. I'm sure he'll be more than happy with the outcome. Thanks again John, you're the BEST!!!

[@JohnKirkwoodProFoodHomemade]

Fantastic Joe! Thanks for watching my friend. My latest video recipe. Crispy hot dog buns, Baguette style. Here is the ingredients list and full written method on the channels website, profoodhomemade.com/hot-dog-baguettes/

[@ObiWanCannabi]

weird of youtubes algorithm to land me here, i hate Stilton but it reminds me how much i lived this channel for just relaxing passively learning stuff i will never do lol Time to re watch some old cheddar making videos I think, Living in Germany its nice to see some good UK food, it was a pork pie video that brought me this way, i remember now. Im making pork pinwheels for tea tonight, Germans don't really do pastries, Im thinking its because of the French xD

[@JohnKirkwoodProFoodHomemade]

Thanks for watching my friend. My latest sponge cake video recipe. Queen Elizabeth 70th jubilee sponge cake. Here is the ingredients list and full written method on the channels website, profoodho`memade.com/elizabeth-sponge-cake/

[@robbhereford6381]

Thanks for the wonderful video and inspiration John! I made this and it was wonderful

[@JohnKirkwoodProFoodHomemade]

Fantastic! I'm pleased you gave it a try my friend and it turned out well.

[@mrgreenflicks]

Such a well put together video - your instructions are so clear.

[@JohnKirkwoodProFoodHomemade]

Thanks for watching Mike, much appreciated. Very kind, thank you 😃😉👍. Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop Also check out the rest of my channel and playlists for more great video recipes. kzbin.info I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/ As this is your first comment, apologies if you have already subscribed, I'm losing track of names 👍😃😉

[@pandeybear3594]

John, thank you so much for your very thorough, methodical and easy to follow directions. You’re very inspiring and helpful for a beginner, like me ❤️

[@JohnKirkwoodProFoodHomemade]

Thanks for watching PB, much appreciated. Please like share and subscribe for more great video recipes. Apologies if you have already subscribed I'm losing track of names.

[@professionalmakeupvg]

Simply incredible Chef John , you are amazing !

[@JohnKirkwoodProFoodHomemade]

Thanks for watching P, much appreciated. Very kind, thank you 😃😉👍. There are many! many! more quicker bread recipes on the channel, checkout my bread making playlist here kzbin.info/aero/PLUISvii9kE48PCHhfGE2ZJ3BmfZlCU36V Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop Also check out the rest of my channel and playlists for more great video recipes. kzbin.info I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/ As this is your first comment, apologies if you have already subscribed, I'm losing track of names 👍😃😉

[@donmonkman9920]

I am so happy that I found your KZbin videos John. I have learned how to make amazing breads with your instruction. Really like your baguette video. The results were astonishing. I never thought I could make bread like that. Now I've been learning how to make cheese. So far made 6 batches of your cheddar and now blue! I would like to learn how to make Swiss. It would be great if you posted a Swiss making video too. I have your Vanilla steeping in the cold room too! Thank you so much for all your recipes. I have your 2 cookbooks now!

[@JohnKirkwoodProFoodHomemade]

Very kind Don. pleased you like the channel. Not quite fit enough to do long process cheese videos at the moment.

[@thursbmx]

John you are my go to for bread recipes and more.

[@paulstovall3777]

Well John. You can rest assured that you've helped make another 'cheese head'. I've upgraded too a larger fridge that I was given. The difference in temp control alone is amazing. I've put up more bries. Mushroom infused at that. A German 'butterkase' which I'm waiting on too age and my latest is a gorgonzola dulce. Am currently working on a Mont d'Or being how as the nice folks at 'Cheesemaker.com' want to put some of my write ups on their blog site and were nice enough to send me a bundle of spruce wood cambium strips in exchange toward that purpose. Hope all is well on your end and please keep making your excellent videos. Please be well.

[@GibusGang]

stumbled across this channel just now and couldn't be happier

[@JohnKirkwoodProFoodHomemade]

Thanks for watching Gibus Gang, much appreciated. Please check out the rest of my channel and playlists for more great video recipes. kzbin.info I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/ Apologies if you have already subscribed, I losing track of names 👍😃😉

[@suecox2308]

That looks absolutely delicious!

[@JohnKirkwoodProFoodHomemade]

😃😉👍

[@tinker8990]

looks fabulous definitely got to try this

[@JohnKirkwoodProFoodHomemade]

Thanks for watching, much appreciated. Please like share and subscribe for more great video recipes.

[@cyndifoore7743]

Thanks John for making this video, very informative.

[@JohnKirkwoodProFoodHomemade]

Pleased you enjoyed it Cyndi, thanks for watching, please check out my other videos like, share, and maybe subscribe,if you haven't already done so.

[@vincizara]

Sir john you are the best teacher

[@JohnKirkwoodProFoodHomemade]

Wow, thanks my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website, Crusty Farmhouse Cob profoodhomemade.com/crusty-farmhouse-cob/

[@theindividualizt]

Great, informative video. Thanks John.

[@JohnKirkwoodProFoodHomemade]

You're very welcome Sandi.

[@kaleriaromanova6151]

Уже не первый раз делаю сыр стилтон по Вашему рецепту. И каждый раз результат превосходный. Спасибо за Ваш ролик!

[@JohnKirkwoodProFoodHomemade]

Спасибо за просмотр Валерии, мой друг. Вам понравился мой рецепт.

[@mattcochran8404]

Oh wow ! Aged like a fine wine . I love blue cheese

[@JohnKirkwoodProFoodHomemade]

Thank you, and thanks for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channel's website, cream cheese profoodhomemade.com/cream-cheese/

[@wenyddarling9548]

My favourite cheese! Fantastic video.

[@JohnKirkwoodProFoodHomemade]

Thank you.

[@Sicundercover]

So I randomly decide to watch a video on how to make blue cheese and I find this gem. Looks like I'm going to have yet another hobby.

[@JohnKirkwoodProFoodHomemade]

Very kind, thanks for watching much appreciated.

[@myaayed3736]

Thank you for helping me complete my coursework for gcse again, last time I got a high grade because of your cheddar video. Thanks a lot! Very detailed videos.

[@JohnKirkwoodProFoodHomemade]

Oh! well done Hello Hello, I hope you do well in the future my young friend.

[@paulstovall3777]

Hey John. Well, wish me luck. Getting ready to put up my first Stilton. Will be referring back to your video frequently for which I'm very grateful. Getting my primary P. Roqueforttii from a store bought ripened cheese and mesophilic from cultured butter milk but it should work. Please be well.

[@diarmuidphelan9664]

Stilton is one my all time favourite cheeses of all time. I’m gonna try this recipe:)

[@WiIfredOwen]

That was great to watch. I'm going to try making blue Stilton cheese following your guide. Subscribed.

[@JohnKirkwoodProFoodHomemade]

+WiIfredOwen Thanks Wilfred, good luck.

[@harissiddique8471]

how did it go?

[@Huy-gn1eo]

That looks worth the efforts!

[@robertbatten3583]

I am just about to make my first blue cheese and have thoroughly enjoyed watching this video. I especially enjoyed your beautiful geordie accent. From one geordie (albeit in Australia) to another, many thanks.

[@JohnKirkwoodProFoodHomemade]

Thanks for watching Robert, much appreciated, Geordies have a much better football team than us, I'm actually a Mackem, from Sunderland, but thanks anyway ;o) I have plenty more bread, cake, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of new uploads. Thanks again

[@gabriellearmstrong5381]

Lovely result. My Stilton is in the fridge starting its three months of maturing.

[@JohnKirkwoodProFoodHomemade]

Good luck, When you say fridge, hope you are talking about a wine chiller, ordinary fridge wont work, too cold..

[@Metrotonic10]

im impressed, im going to give it a go. Thanks

[@JohnKirkwoodProFoodHomemade]

Good luck, and thanks for watching.

[@ginahill503]

This is another excellent video from you, John! Clearly, it's time to pull out my tools and get busy making some Stilton! Thank you for the inspiration! Your cheese looks really excellent.

[@JohnKirkwoodProFoodHomemade]

Thank you for your kind words Gina.

[@ginahill503]

@@JohnKirkwoodProFoodHomemade My pleasure! I enjoy your videos, very much.

[@lynngraham2934]

humm, I am sure that was delicious! I love blue cheese dressing.

[@JohnKirkwoodProFoodHomemade]

Absolutely. Thanks for watching my friend. My latest video recipe. Crispy hot dog buns, Baguette style. Here is the ingredients list and full written method on the channels website, profoodhomemade.com/hot-dog-baguettes/

[@davidpoeschl8120]

Your videos are great and have Ben very beneficial to my cheese making. Love that you do an end result and taste test in same video. ‘Highly Rated’

[@JohnKirkwoodProFoodHomemade]

Thanks for watching David, much appreciated. Very kind, thank you 😃😉👍. There are many! many! more quicker bread recipes on the channel, checkout my bread making playlist here kzbin.info/aero/PLUISvii9kE48PCHhfGE2ZJ3BmfZlCU36V Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop Also check out the rest of my channel and playlists for more great video recipes. kzbin.info I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/ As this is your first comment, apologies if you have already subscribed, I'm losing track of names 👍😃😉

[@seanmcerlean]

Just watched both this & your cheddar one as well. Awesome work John & fascinating to watch,oh & i now kjow how you make your butter.👍

[@JohnKirkwoodProFoodHomemade]

Glad you enjoyed it

[@chrisj-lockyer8251]

Looks delicious 👍👍

[@JohnKirkwoodProFoodHomemade]

Thanks for watching my friend, Here is the ingredients list and full written method on the Waitrose website, Waitrose Turkey and ham pie recipe page www.waitrose.com/ecom/recipe/... Waitrose Rosemary salt roast potatoes www.waitrose.com/ecom/recipe/roast-potatoes-with-rosemary-salt

[@steviesuperstar]

looks good. My favorite blue cheese is st agur

[@JohnKearney-vv3de]

Thanks for a great video, half way through my first batch. Couple of mistakes, but we’ll see how the cheese turns out !!

[@JohnKirkwoodProFoodHomemade]

Good luck!

[@dianaharris3777]

Thank you for this video!

[@JohnKirkwoodProFoodHomemade]

You are so welcome Diana. Thanks for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website, Farmhouse sandwich loaf profoodhomemade.com/farmhouse-sandwich-loaf/

[@helenazzopardi1713]

inspirational, thank you

[@JohnKirkwoodProFoodHomemade]

My pleasure Helen. Thanks for watching Helen, much appreciated. Very kind, thank you 😃😉👍. There are many! many! more quicker bread recipes on the channel, checkout my bread making playlist here kzbin.info/aero/PLUISvii9kE48PCHhfGE2ZJ3BmfZlCU36V Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop Also check out the rest of my channel and playlists for more great video recipes. kzbin.info I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/ As this is your first comment, apologies if you have already subscribed, I'm losing track of names 👍😃😉

[@paulstovall3777]

Hello John. Well Sir, if it's any consolation you are now responsible in part for the encouragement of another cheese nut. I have put up my first blue cheese (I hope I did it properly). Only aging will tell now. I have since done a 'feta' which came out quite nicely. I also have done cottage cheese (uncultured but still nice) which I'm quite fond of mixed with crushed pineapple. I can't believe the taste and textural difference between what I put up at home and store bought. In fact, it was my growing disgust of store bought cottage cheese that got me first interested in making my own. There's just really nothing there what with 2% or 4% milk and 'small' curd only available anymore. The difference is simply remarkable. Once again, thank you for your tutorials. They're very professional done, quite informative and I've learned much. Please be well. Paul

[@JohnKirkwoodProFoodHomemade]

+Paul Stovall Well done Paul. If it turns out as good as mine did, you'll not regret it. 12 weeks is the maturing time for this blue cheese, it dries out and cracks a bit if left any longer. So keep an eye on your maturing time. Good luck.

[@paulstovall3777]

John Kirkwood Again, thank you John. Bye the bye, I certainly hope you plan on making more videos. I've seen very few more professionally made and informative. Please do. They would be profoundly appreciated.

[@ENOE08]

excelent

[@russellesimonetta3835]

I,m binge watching!!

[@JohnKirkwoodProFoodHomemade]

Thanks again for watching Russell, much appreciated. Here is the ingredients list and full written method on the channels website, Panackelty profoodhomemade.com/panackelty/

[@jayempress4203]

Your voice sounds like a very famous voice. You sound like the narrator of the old winnie the pooh movies. Very pleasant and easy to listen to. Your cheese looks delicious!

[@JohnKirkwoodProFoodHomemade]

Thank you, and thanks for watching my friend. Here is my latest video recipe. Ham and Leek bake. Here is the ingredients list and full written method on my website, profoodhomemade.com/ham-and-leek-bake/ Happy new year and all the best for 2023.

[@222rich]

looks great. i eat a lot of blue cheese so this is the recipe i will try first

[@JohnKirkwoodProFoodHomemade]

Good luck Richard, and let me know how you get on Have you seen my latest vid this classic British dessert is absolutely wonderful. thanks again for watching. kzbin.info/www/bejne/inWrhoSdd7-kmtk.

[@loisreed222]

John........I’ve watched a lot of cheese making episodes but your video is so thorough in explaining how to do everything that I feel confident trying to make my first blue cheese thank you so much also it’s a pleasure listening to your voice for some reason it has a calming affect on me LOL so thanks again and I’ll definitely be a regular on this channel.

[@JohnKirkwoodProFoodHomemade]

Thanks Lois, much appreciated, here is my latest video. Thanks for watching my friend. Here is the ingredients list and full written method on the channels website, Vietnamese Baguettes (Banh Mi) profoodhomemade.com/vietnamese-baguettes/

[@john-1964]

I was drooling when you took a bite..

[@JohnKirkwoodProFoodHomemade]

Thank you, and thanks for watching my friend. My latest video recipe. How to make delicious individual Sausage Egg & Tomato Pies. Here is the ingredients list and full written method on the channels website. profoodhomemade.com/sausage-egg-tomato-pies/

[@msscoventry]

Impressive stuff

[@JohnKirkwoodProFoodHomemade]

Thank you.

[@angelabarton2551]

Great looking stilton, I like Danish blue cheese myself,and Canadian cheddar!!👍👍👍

[@JohnKirkwoodProFoodHomemade]

I love blue cheese too, I'd like to say Angela although I am a retired professional cook, cheesemaking is just a hobby to me.👍

[@angelabarton2551]

@@JohnKirkwoodProFoodHomemade the only cheese I tryed to make never went well,,I tried to make cottage cheese,, from soured milk,,,can't remember where I got that idea ,,,,but it never really turned out like I had hoped,,,, that was a good while ago though,,,,,when I try to make cheese,, I'll go for the easy way for beginners,,,cottage cheese is beautiful, like the ones you get in a tub in England,,what you get here is just not the same,.. if you ever have a cottage cheese video, I'll definitely watch,, thanks for all your wonderful cooking videos love them all,,I'm actually going to try making the long version of scotch eggs!!! Tomorrow,, and I love to experiment,,so should be interesting,,,at least it won't turn out like the cheese, ,,,,hopefully,,,,!!!!!👍👍👍😄

[@valeriachigirina4606]

I don't know English, but I understant all. Thank you!!!

[@JohnKirkwoodProFoodHomemade]

👍 Thank you.

[@paulstovall3777]

John. Just noticed your write concerning the calcium chloride. I would be more than honored to send you a jar if you wish. Just let me know and we'll figure a way to exchange addresses that's not quite so public should that prove a concern. A 5.5 oz. jar of pure crystal should suffice you for quite some time. I mix 1/8 tsp. per 1/4 cup water. It cost about what you pay for a one ounce bottle of pre-mixed solution. I managed to get my hands on a small 2.7 cu. ft. mini fridge today to use as my 'cheese cave'. Hooray. With as many mistakes as I made with my first blue, it seems to be developing and aging well too date. It's growing a beautiful blue/green mold the starter of which I harvested from a ripened slice I bought from the shop. I really want to try a cross Camembert/Gorgonzola (blue) which I know is somewhat trickier, but now that I have that mini frig... Lol. I just get a kick out of making and growing things like this the 'old way'. I have a very good Italian friend whom I've known for many years who runs a top star restaurant locally and who loves cheeses. Of course he can't 'technically' (insane U.S. laws) serve anything I make but.... He can't wait. I put up a 'feta' he said came out quite good. Although I understand, I find all this 'cleanliness' thing somewhat amusing in a sense. I've managed to find videos showing some of the old Italian cheese masters and the difference in technique is amazing. They virtually strip naked and swim in the curds and whey by comparison. Huge open copper cauldrons, dank/wet cheese rooms, wooden molds, shovels, bare arms up too the pits...., and yet they turn out top quality cheeses people pay high dollar for... Being how as I was raised and believe in 'old school', please feel free to let me know concerning the cal. chloride. It would be no burden and would allow me to pay back something as thanks for you having helped me. Thank you again John, for all the knowledge and encouragement. Please be well Sir. Paul

[@markarrivi3818]

Thanks Again John

[@JohnKirkwoodProFoodHomemade]

Welcome Mark :)

[@fatemaalbalooshi1980]

Good morning from Bahrain 🇧🇭, God bless you. I am learning so much from you. I am in the experimental stages so I will write to you as I progress. I started with bread 🥖 starter and I must say it was a success and now it sets in my fridge in breathing jug. I think the reason that others failed to have a successful starter is the temperature, here in Bah. 87, in the balcony it a bit higher. T.B.C. Thanks 🙏🏻

[@JohnKirkwoodProFoodHomemade]

Best of luck Fatema, God bless you too my friend.

[@chiledoug]

I am going to have to try this both I and my ladys son like the blues want a surprise for him next time he visits

[@pakprimeknowledge9843]

Very good

[@JohnKirkwoodProFoodHomemade]

Thank you cheese making.

[@brianartillery]

That looks wonderful! The firmness of it made me think of Dorset Blue Vinney, which is a big favourite of mine. I shall always be in debt to my late father, who adored cheese, and showed me when I was about 12, that blue cheese was nothing to be afraid of! Since then, I've made sure that there's always some in the house. Have you ever tried making a 'washed rind' cheese, like Golden Cenarth, Stinking Bishop or Renegade Monk?

[@JohnKirkwoodProFoodHomemade]

No my friend, but I'll look into those cheeses, Gavin Webber might have, he's the real cheese guru on KZbin.

[@JamesRichardsPlays]

I am really enjoying these videos. I am getting into making a lot of my own things at home. Just like first time brewing my own beer and mead, I am a little hesitant in making something like cheese and letting it age. Not sure if the final product will put me in the ground 🤣

[@sparkeyjones6261]

John, this looks amazing. Thanks so much for showing us the steps involved. I'd like to try this, but don't know if I have a way to properly age the cheese. Can you tell us how you aged it? Can it be aged at room temperature? What about humidity? Cheers!

[@JohnKirkwoodProFoodHomemade]

Thanks for watching SJ, much appreciated. Everything is explained in the video... including aging. Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop Also check out the rest of my channel and playlists for more great video recipes. kzbin.info I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/ As this is your first comment, apologies if you have already subscribed, I'm losing track of names 👍😃😉

[@paulstovall3777]

John, I just ran across a book you might be interested in. It's called the 'The Art of Natural Cheese Making' by David Asher. Very interesting so far. My 'blue' is doing quite well bye the bye despite all my mistakes. Not so well with my brie which promptly fell apart. Will try again. Be well.

[@y2k4ed]

You solved a riddle as to why my cheese is not going blue. I did not press the curd. I allowed gravity to do its job but the cheese does not weigh enough for this.

[@y2k4ed]

I got rid of the excess moisture and eliminated the exterior rind. I am seeing a big change overnight. I’m sure the mold comes in 3 days. Thank you!

[@ConspiracyPundit]

I live out in China. I must get the gear to make Stilton. For me it is the King!

[@JohnKirkwoodProFoodHomemade]

Thanks for watching Red, much appreciated.

[@generatelle4560]

Greetings Mr. Kirkwood. I have been following your videos for some time and decided to try my hand at your Blue Stilton. I ordered my cultures and threw them into the freezer without checking them and it was only when I was underway I discovered they omitted my Penicillium roquetorti. So in a pinch, I had some deep blue Danish Blue and added a tbsp of that in the hopes it would compensate. Well, today is my third day of the 4x day flipping and I see no blue whatsoever. I plan to just carry on per your recipe and was wondering if you had some idea of what I will eventually end up with. Thanks for the vids, I enjoy them so much. Good Day, sir. Gene

[@JohnKirkwoodProFoodHomemade]

Thanks for watching Gene, much appreciated. Not too sure how it will turn out but stick with it, even without the PR it should be quite a tasty cheese. Please check out the rest of my channel and playlists for more great video recipes. kzbin.info I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend.

[@sarthakmohapatra3738]

awesome. thnx

[@JohnKirkwoodProFoodHomemade]

+SARTHAK MOHAPATRA You're welcome. Thanks for watching much appreciated.

[@sarthakmohapatra3738]

John Kirkwood I hope u have fully recovered from the surgery. God bless

[@JohnKirkwoodProFoodHomemade]

+SARTHAK MOHAPATRA I'm well on the mend thank you, another couple of weeks and I should be back to normal, God bless you too.

[@jimmyreuben6919]

Watched this today, think I may start my cheese making path off with this as I do not have a press yet, also don't have to wait a year to try the finished product. 👍

[@JohnKirkwoodProFoodHomemade]

Nice one Jimmy. Hope you take it up, it's a great hobby.

[@kenwhibley2493]

Hi John, my Stilton is now three months old. I have reported on its maturing before. Lots of moisture weeping out on the bottom at each turn. Today I have taken a photo of it, it has the blue mould, but also has some yellow and orange moulds. I am bringing it up to room temperature and will cut into it later today. Well, I did it and IT IS AMAZING, smooth, delicate, and what a subtle taste, so creamy. This is MY first cheese to be opened. Only another 5 to go. Must rush out and get the milk to start another Stilton as this will not last long. Thanks for all the advise and the videos, so instructional. I would send a photo but not possible here! Any Cheeses in the pipeline??

[@JohnKirkwoodProFoodHomemade]

Thanks for watching Ken, much appreciated. Well done.

[@mohamedmilli8232]

Mmmmm, very enticing. Thank you. I will try to do it. How long before you can taste? Thank you and do not deprive us of your immense knowledge.

[@JohnKirkwoodProFoodHomemade]

Thanks for watching my friend. Everything you need to know is in the video Mohamed, from milk to cheese to aging to tasting.

[@mohamedmilli8232]

@@JohnKirkwoodProFoodHomemade merci beaucoup

[@cardboardmusic]

Looks delicious, will certainly be trying this one. Out of interest, did you ever discover what makes the cheese 'crumbly' (or not) as you mentioned?

[@JohnKirkwoodProFoodHomemade]

The most common reasons for a dry, crumbly texture in cheese is over acidification. Thanks for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website, Easy Sourdough Loaf (for Beginners) profoodhomemade.com/easy-sourdough-loaf/

[@fatfred2891]

Hi John, I followed your recipe step by step. I made it 5 weeks ago, but my cheese didn't develop any rind. shall I bring it out of the fridge and leave it to air dry for 2 or 3 days ?

[@cristianopitangui1362]

Dear chef John, greetings from Brazil! Thanks for sharing this incredible video. Can I ask you a question? What is the IMCU of your rennet? Regards!

[@JohnKirkwoodProFoodHomemade]

Thanks for watching CP, much appreciated. I use Veg rennet 750 IMCU.

[@cristianopitangui1362]

@@JohnKirkwoodProFoodHomemade Thanks a lot chef!

[@markbroadworth5270]

...blessed are the cheesemakers?

[@JohnKirkwoodProFoodHomemade]

Like it. thanks.

[@andrewrcmadwilkinson6999]

THAT GREY KNIFE AT THE BEGINNING ARE THE SAS HELPING YOU

[@JohnKirkwoodProFoodHomemade]

NO!! THEY ARE NOT ANDREW 😂🤣😂 Thanks for watching Andrew, much appreciated. Please check out the rest of my channel and playlists for more great video recipes. kzbin.info I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/ As this is your first comment, apologies if you have already subscribed, I losing track of names 👍😃😉

[@gustavorodriguez8669]

Hello John this is an excelent video, when aging the cheese, can you keep it in the same container with other cheeses?, or will the penicillium roqueforti "invades" the other cheeses?

[@JohnKirkwoodProFoodHomemade]

Yes you can! I do.

[@farn141]

Hi love your videos .Do you get all your cheese moulds from Goat Nutrition

[@JohnKirkwoodProFoodHomemade]

Yes James.

[@JohnKirkwoodProFoodHomemade]

100% wholemeal loaf coming soon :o)

[@jeancooling2596]

Great video as always John 👍 I’m planning to make this with homogenised milk, should I add calcium chloride?

[@JohnKirkwoodProFoodHomemade]

Thanks again for watching Jean, if you are not using fresh milk straight from the farm you always use calcium chloride.

[@johntalent3027]

Hi John I have just started to try and make some cheeses.What I find is that tutorials always refer to the cheese fridge or cheese cave.Being an absolute beginner please could you enlighten me on this or maybe how I can adapt a fridge etc.Many thanks.

[@JohnKirkwoodProFoodHomemade]

It's just a wine chiller John, I explain in a couple of the videos.

[@gioiosa54]

you can re-use the whey to harvest left over milk solids and make strong ricotta , -- that is a cultured ricotta , once mildly aged , it is a wonderful spread over bread

[@JohnKirkwoodProFoodHomemade]

Yes you can, Ricotta is very easy to make. Thanks for watching.

[@robertmorley3609]

Great! Can you do a video on Colwick cheese? This cheese is in danger of being lost.

[@JohnKirkwoodProFoodHomemade]

An idea for a future video Robert. Thanks for watching my friend. My latest video recipe link for. No knead rustic crusty loaf. kzbin.info/www/bejne/oHbQn42thsiDsLc. And here is the ingredients list and full written method on the channels website, profoodhomemade.com/rustic-crusty-loaf/

[@paulstovall3777]

John. Might I be so bold as to ask from whence you hale Sir? Fantastic accent. Oh, and incredibly wonderful and informative videos. Thanks to you Sir, I plan on trying my hand at putting up some cheeses.

[@JohnKirkwoodProFoodHomemade]

+Paul Stovall Hi Paul, thanks for the kind comment, my home city is Sunderland, in the north east of England, UK.

[@paulstovall3777]

John Kirkwood You're more than welcome Sir. I'm out in California. You're accent sounded a bit Scottish is why I asked. No offense intended. Bit of Clan McGuire myself, the rest being American Indian and German. Or so I've been told. Am disabled so tend to get into things that keep my mind occupied. Stuff like this and mycology I find myself interested in in that it's science and good too eat (if it comes out well anyway). Have always been fond of doing things on my own and in the old way if I can find them out. Please be well Sir and thank you for corresponding back. If you don't mind, I'd like to pick your brain should I get stuck.

[@JohnKirkwoodProFoodHomemade]

+Paul Stovall No problem Paul, if I can help, I will, but also be aware I'm pretty new at this too.

[@paulstovall3777]

John Kirkwood Thank you John. Lol. With respect, if you have ANY experience you have more than I. I know how to appreciate that. If ever I could repay in like, I would be honored to assist as well Sir. It's like my early investigation. $50-60 per 1/4 oz. penicillium roquefortti was just too steep for my budget yet I know the cheese has been produce for centuries. Simply isolate a bit of core (about 1 tsp.) from a ripened cheese and blending with unchlorinated water gives your culture starter. Being careful of course to observe cross contamination procedures This should work with many live cheeses. That and calcium chloride. $6 plus shipping and handling of on oz. of solution. I found food grade cal. chloride in crystal form for $6 by the name of 'Pickle Crisp' used in canning. It's more than you'll ever need unless you were to go commercial. 1/4 tsp. per 1/4 cup water and you're set. Being 'not so well off' is something of the mother of invention but I enjoy it. Now if I could figure ways of finding starter cultures... I do have what appears to be a mesophilic yogurt starter I might play with just to see. Please be well and thank you for your kind interest Sir. I will let you know how it goes if you are of interest. I will also look forward to any further videos you might produce. Your voice is extremely pleasing and your videos very instructional. You work really looks to be professional.

[@paulstovall3777]

John Kirkwood John. Bye the bye Sir. I forgot to mention. Not knowing whether it's available in England or not but the 'Pickle Crisp' (crystalline calcium chloride) I mentioned is sold thru 'Ball' company. They pretty much make everything to do with 'canning' of fruits and vegetables here in the U.S.. Should you find yourself in wont of this product, I'd be more than happy to try and send you a jar.

[@terrypitchford346]

Hello John, Made several Stiltons now, all very good, I have now tried Cheddar, can you safely mature both in the the same fridge or, will they “ react “ with one another. Great vids John. Thanks, Terry

[@JohnKirkwoodProFoodHomemade]

Thanks Terry, much appreciated.

[@nevillechapman9761]

Hope you're keeping a little of these cheeses so I can try them.

[@JohnKirkwoodProFoodHomemade]

Certainly will Nev, posted a new one last night " how to make Parmesan" kzbin.info/www/bejne/aWKppa2cdtR7htE

[@paulholl359]

John, great video, I'm going to try this later this week. You don't use calcium chloride in this video, is there a reason for this as I thought calcium chloride was required if using pasteurised milk?

[@JohnKirkwoodProFoodHomemade]

It simply wasn't used in this recipe that I found on line, but there's no harm in adding it if you wish.

[@Doxymeister]

@23:35, how odd that they call this stage "roughing up", when it appears that you're actually "smoothing it down", LOL. :) Most excellent video, sir, thank you!

[@JohnKirkwoodProFoodHomemade]

Thanks for watching my friend.

[@PlainVidz]

Rubbing up ,no?

[@hannelorerack3785]

Fabulous video. I really enjoyed your gentle manner. I am in the process of making Stilton as well and I have noticed that it has a very strong smell of ammonia. Is this normal or have I done something wrong?

[@JohnKirkwoodProFoodHomemade]

Hi Hannelore, I can't remember my blue smelling of ammonia, can't think of anything that would cause the smell of it either, all I can suggest is give the cheese and the container it's sitting in a good wipe over with salt water with a tablespoon of white vinegar mixed in, and make sure the container has a cheese or sushi mat to sit on making sure the cheese is not sitting in it's own waste liquid, also try to turn the cheese as regularly as possible and change the mat for a clean one each time. you may also want to check the fridge temp, But at the end of the day don't take any chances, if the smell persists you may have to get rid and start again. PS, make sure you use non iodized salt in the cleaning solution, use cheese or Kosher salt. Hope this helps. John.

[@terrieseverson6346]

By adding extra penicillin would that increase the number of blue veins? I love the blue parts best !

[@JohnKirkwoodProFoodHomemade]

I would stick to the recipe Terrie.

[@harrypottar1000]

Great video, how long can this be stored once you cut into it and what is the best way to store it?

[@JohnKirkwoodProFoodHomemade]

I cut mine into wedges and vac pack them, they last for weeks in the fridge.

[@nielsandersostergaard2949]

YOU LEAVE HEAPS OFF INSPIRATION HERE, JUST KEEP GOING IT ENHANCES PEOPLES UNDERSTANDING OFF HOW TO0 MAKE THINGS !!!!!! THANKS, IT WAS GREAT !!!!!!

[@JohnKirkwoodProFoodHomemade]

My pleasure! My latest bread video recipe. Cream Doughnuts. Here is the ingredients list and full written method on the channels website, profoodhomemade.com/cream-doughnuts/ Also here are links to my two accompanying videos. Chantilly (Whipped) Cream profoodhomemade.com/chantilly-whipped-cream/ And Strawberry Syrup profoodhomemade.com/strawberry-syrup/ My books are also available from my webstore.profoodhomemade.com/shop/ and now available from my new eBay shop. www.ebay.co.uk/str/profoodhomemadebyjohnkirkwood

[@FarleyHillBilly]

So calming, like shooting a pistol or flying a helicopter Some things you can't do if you are angry or upset Rotten week ? Go make cheese

[@notgadot]

Fantastic mate

[@ronvandenberg6820]

Hello John, I found your way of making Stilton on KZbin and I must say, I pretty much believe in this recipe. So after two failures I try this one. But there is one question I like to know. After you filled up the mould, Where did you put the cheese to rest. You leave it for four days at roomtemperature or in the fridge? I couldn't hear what you said. Thank for the video and keep doing what you are doing.

[@JohnKirkwoodProFoodHomemade]

Hi Ron Thanks for the interest, sorry for the late reply, been in hospital for a few days, I just leave in on the cheese mats on a large plate out in the open at room temp on a kitchen shelf for 4 days, turning it over now and then and mopping up any liquid that leaks out onto the plate until it shrinks and and drys out, just cover it with a cheese cloth to keep any fly's or insects at bay, simple my friend. hope it's a success.

[@anthonyskilton8634]

John, could you dissolve the rennet in some of the milk rather than water?

[@JohnKirkwoodProFoodHomemade]

Thanks for watching Anthony, much appreciated. No Anthony, the rennet will set a small amount of milk very quickly, that's why water is used. 😃😉👍. Please check out the rest of my channel and playlists for more great video recipes. kzbin.info I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/

[@oldfartsadventure]

Hello John, you got me hooked but one question. When looking online for the P. Roqueforti there are several strains, PV, PA, and PS. Which strain do you recommend or does it matter?

[@JohnKirkwoodProFoodHomemade]

Hi again John, I use the PV, never tried the others, this is where I buy mine. www.gnltd.co.uk/goat-nutrition/cheese-making-products/cheese-making-cultures/cheese-culture-roqueforti-blue-mold-for-cheese-making.html

[@John47874]

Thanks very much for a great video John, hopefully I can get all the ingredients ( rennet etc ) in Australia , Google is my friend ! . A very professionally put together vid !!!

[@JohnKirkwoodProFoodHomemade]

Thanks John, Much appreciated.

[@gabriellearmstrong5381]

Yes I have a dedicated modified bar fridge which maintains the temp approx at 12c

[@JohnKirkwoodProFoodHomemade]

Great 👍

[@marigyori8738]

Hi Sir! Thanks for the recipe! I only have one question: how come your cheese becomes covered with green mold after 4 days? I followed the recipe and after 4 days kept on room temperature my cheese shrinks, but it is still white and no mold is visible on the top (it appears only after 2-3 weeks). What is your trick?

[@JohnKirkwoodProFoodHomemade]

To be honest Mari, I think I put a little too much Roquefort culture into mine, yours sounds about right, you have nothing to worry about, thank you for watching.

[@raypouliot7232]

John, mine had very little mold after 3 days. The last day I put a pan over it giving it a dark place and the mold flourished over night. I noticed that the container you put it in to age is not see through. I put mine in a translucent container. Should I put it different contain so it will be in the dark? Thanks, Ray

[@JohnKirkwoodProFoodHomemade]

Not at all sure about that Ray, all I know is mine has always been successful in the container I use in the video, hope this helps. thanks for watching.

[@kenwhibley9827]

Hi John , I've been reading through some comments, one in particular, no mould forming in the 4 day drying period. In a broader context, normally, mould anywhere else usually needs some humidity to grow, would that have any bearing on cheeses?

[@JohnKirkwoodProFoodHomemade]

Interesting Ken.

[@kenwhibley9827]

Hi John, a quick question. I am just over 4 weeks since I made my stilton, i have just given it a weekly turn and there was a little moisture on the bottom of the cheese. i dried it with kitchen paper and returned to the box with the lid cracke open. Q: Should there be any moisture/liquid showing on the bottom of the cheese as it is turned at this stage??

[@katerh3198]

My favourite cheese in the world is White Stilton, my Mum was addicted to it whilst she was pregnant with me (we used to live in Nottingham - so close to Stilton district). Unfortunately I can't get it in Australia. No problem getting the blue, but I believe the white doesn't travel very well.

[@JohnKirkwoodProFoodHomemade]

You'll just have to make some yourself Kate. 😉😃👍

[@katerh3198]

@@JohnKirkwoodProFoodHomemade You might be right --- after making my way through your fabulous videos, I'm going to try bread first x