Blue Cheese - How to Make a Creamy, Soft, Blue Cheese at Home Using Cows' Milk

Here's a recipe for making a MILD & SOFT, BLUE CHEESE at home using cows' milk and heavy cream. More specifically, you will need UN-homogenized whole cows' milk, heavy cream, bacterial culture, rennet, calcium chloride and salt, but don't forget about those important penicillium roqueforti spores that have to be added, otherwise there won't be any blue veining!

If you have never made a blue cheese before, this is a great recipe to start with. It can be eaten 1.5 months after you make it. This cheese is meant to be eaten between 1.5 and 3.5 months of age.

Ingredients:
• 2 gallons / 8 litres Whole pasteurized cows’ milk (*not ultra-pasteurized*)
• 3 cups / 750 ml Heavy or whipping cream (no sugar added)
• 1/8 tsp / .6 ml MM100 or Flora Danica (bacterial culture)
• 1/8 tsp / .6 ml Penicillium Roqueforti (fungal spores)
• 1/2 tsp or 2.5 ml Calcium chloride solution (33% w/v)
• 1/4 tsp or 1.25 ml Rennet (liquid, double strength calf rennet)
• 60 grams or 3 tbsp Non-iodized cheese salt or kosher salt
Source of non-chlorinated water

Feel free to halve this recipe for a smaller cheese.

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See other videos on this Youtube channel to learn how to make: feta, camembert & brie-style cheeses triple cream cheese, a roquefort-style cheese (a sheep milk blue cheese), cheddar, mascarpone, quick mozzarella, cream cheese, whole milk ricotta, labneh, nabulsi, belper knolle, colby, yogurt, labneh, akkawi, as well goat-milk cheeses such as crottin, valencay, chèvre and boursin-style cheeses.

The super cool jazz music in this video was composed by Carter Whatley.

Thank you for watching and Happy Cheesemaking!