PhuketFarang Posted January 15, 2017 Share Posted January 15, 2017 Just made this creamy and yummy blue cheese using Makro's Aro milk and the proper cultures. 5 liters made 1.3 kg of blue cheese. About 200baht total. Who says you can't get good cheese for a good price in Thailand! :) Link to comment Share on other sites More sharing options...
Oxx Posted January 16, 2017 Share Posted January 16, 2017 Please do share how you did it and from where you got the culture. Link to comment Share on other sites More sharing options...
PhuketFarang Posted January 16, 2017 Author Share Posted January 16, 2017 5 hours ago, Oxx said: Please do share how you did it and from where you got the culture. For the most part I used the recipe here: https://www.cheesemaking.com/Camblu.html The biggest substitute I made was to use my own home fermented kefir instead of buttermilk. You can get the cheese cultures and supplies here: http://thaiartisanfoods.com/product-category/cheesemaking/ If you make one, send me a picture? Link to comment Share on other sites More sharing options...
Oxx Posted January 16, 2017 Share Posted January 16, 2017 Thanks for that. I hadn't realised from the photograph that this was a soft cheese. Where did you age the cheese? I understand it needs to be somewhere cool. Link to comment Share on other sites More sharing options...
PhuketFarang Posted January 16, 2017 Author Share Posted January 16, 2017 1 minute ago, Oxx said: Thanks for that. I hadn't realised from the photograph that this was a soft cheese. Where did you age the cheese? I understand it needs to be somewhere cool. Yes... it's a creamy cheese. Most blue cheeses are rather crumbly, as you know, but I had to try this one and got great results. Here's my cheese cave. Link to comment Share on other sites More sharing options...
PhuketFarang Posted January 17, 2017 Author Share Posted January 17, 2017 Had to update this. I wanted to make a nice blue cheese dressing from this cheese. One thing I never liked about most of the blue cheese recipes is that use of mayonnaise. I ferment my own kefir so I made some kefir yogurt and used it in place of the mayonnaise and this is the result. It far exceeds what I was hoping it would taste like and I doubt you can find a better blue cheese dressing. Unless you like the sweet taste that the mayonnaise adds. Link to comment Share on other sites More sharing options...
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