This also works with 100% cow or goat milk, with or without the extra cream. 5 l Jersey Cow's milk 5% Fat - or add cream to milk to reach 5% (maths needed ! ) 5 l Goat's Milk 3.5% fat 15 g Stilton rinds - amount not critical 5 tbsp Shop bought live kefir (live yogurt or cultured buttermilk could be used instead) 7 ml CaCl2 diluted in 50 ml cooled boiled water - omit for raw milk 7 ml Rennet diluted in 50 ml cooled boiled water - mix this and add without delay 30 g Salt (iodine free) 1) Add the CaCl2 to the cold milk - omit for raw milk 2) Heat the milk to to 30°C - stir often to prevent hot spots 3) Liquidise some Stilton rind in some of the milk. 4) Sieve out any lumps and keep the "blue" milk. 5) Add the kefir and "blue" milk - stir 6) Add the rennet - stir - 60 secs maximum 7) Wait 60 minutes - or until there's a clean break - slight cooling does not matter 8) Cut the curds - 0.5 cm chunks approx - rest them for 5 minutes 9) Over 30 minutes heat to 35°C and stir the curds VERY gently 10) At 35°C stop stirring and wait until the 30 minutes is up - the curds might sink. 11) Drain most of the whey leaving the curds in a pile. 12) Keep the whey for use in other recipes. It can be used for ricotta if used straight away. 13) Add iodine free salt to the curds and stir/mill it in. I use generic table salt. 14) Skim slices of the salted curds and layer them into a cheese form or mould. 15) Allow more salty whey to drain. Discard this or use in recipes where the salt is useful. 16) Drain and dry the wheel. Cover the cheese with a plastic box to raise the humidity and keep the flies off. 17) At room temperature, use kitchen towel sheets to wick away moisture. Use mats to prevent sticking to the paper. 18) Once the wheel is self supporting, invert it and replace the paper towel. 19) Repeat the drying and inverting for about a week until the towel sheets stay nearly dry. 20) The texture improves greatly during this drying phase. 21) Blue mould should start to grow around day 5 to 9. A plastic box covering the cheese encourages mould growth. 22) Pierce the cheese all over to encourage interior mould growth. Re-pierce if the holes close up. 23) Move the cheese to a humid ventilated box in the "cave" at around 12°C. 24) Every day, invert the cheese and wipe out any condensation. 25) Once it's dry enough, the condensation reduces and inverting less often is OK. 26) After a week in the cave, the young blue is very edible. 27) Eat or keep while the cheese ripens. Don't vacuum pack portions because the blue mould needs oxygen. 28) Keep an eye on the cheese. Some kefir and Stilton cultures contain bacteria that will liquefy the paste like ripe Camembert. 29) Refrigerate at 4°C if you want to slow the ripening. 30) The rind mould is 100% edible but some cheese makers scrape it off for the sake of appearances. 31) If stored long enough this should become quite like a ripe Stilton.