Blue Cheese Recipe | One tomato, two tomato

Ingredients

• 2 gallons whole milk, cow, goat or sheep
• 1 pint cream
• 1 tsp calcium chloride with 1 tbs water (optional—make the curd set better with store-bought milk)
• 1 pkg yogurt culture starter
• 1 pkg direct-set mesophilic starter
• 1 tsp liquid rennet mixed with 1/4 c water
• 1 oz blue cheese blended with 1/4 c water
• 2 tbs kosher saltEquipment:2.5 gal stock pot
• long metal spoon (the length of the depth of your pot)
• long knife or cake spatula (the length of the depth of your pot)
• thermometer
• colander
• lipped tray or cookie sheet
• 2 lb plastic or metal cheese mold (should hold about 1 quart by volume)
• 2′ square fine cheese cloth or a muslin dishtowel
• 2 plastic cheese mats or bamboo sushi mats
• 5 gallon food grade plastic bucket and lid
• metal or wood wrack that fits in the bottom of the 5 gal bucket