Author Topic: Chilipepper's Cheese #016 - Camembert  (Read 3189 times)

Offline Cartierusm

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Re: Chilipepper's Cheese #016 - Camembert
« Reply #15 on: February 14, 2009, 02:04:02 PM »
Thanks, how much do you add to let's say a 1 gallon batch? a pinch?
Life is like a box of chocolates sometimes too much rennet makes you kill people.


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Offline Tea

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Re: Chilipepper's Cheese #016 - Camembert
« Reply #16 on: February 14, 2009, 02:21:16 PM »
Well the recipe stated that the addition rate was not critical, so yes it probably was about a small pinch, maybe 1/10th of a teaspoon.  Somewhere there anyway.

Offline Cartierusm

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Re: Chilipepper's Cheese #016 - Camembert
« Reply #17 on: February 14, 2009, 02:23:54 PM »
Thanks I'm just getting my recipe together and should be making some next week.
Life is like a box of chocolates sometimes too much rennet makes you kill people.

Offline Likesspace

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Re: Chilipepper's Cheese #016 - Camembert
« Reply #18 on: February 14, 2009, 03:59:55 PM »
Carter,
I've always added it to the milk only. If you do spray it on, you need to mix it up into a "buffered" solution something like 16 hours in advance.
The Dairy Connection website has the specifics.

Dave

Offline Cartierusm

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Re: Chilipepper's Cheese #016 - Camembert
« Reply #19 on: February 14, 2009, 04:04:19 PM »
Thanks Dave good to know.
Life is like a box of chocolates sometimes too much rennet makes you kill people.


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Offline Tea

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Re: Chilipepper's Cheese #016 - Camembert
« Reply #20 on: February 14, 2009, 04:42:50 PM »
I read about this "after" I sprayed the St Maure batch.  They still developed the white mould just as well as normal.  So who knows?