Author Topic: Chilipepper's Cheese #016 - Camembert (Read 2490 times)

Cartierusm · « **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?

Tea · « **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.

Cartierusm · « **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.

Likesspace · « **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

Cartierusm · « **Reply #19 on:** February 14, 2009, 04:04:19 PM »

Thanks Dave good to know.

Tea · « **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?

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Author Topic: Chilipepper's Cheese #016 - Camembert (Read 2490 times)

Cartierusm

Re: Chilipepper's Cheese #016 - Camembert

Tea

Re: Chilipepper's Cheese #016 - Camembert

Cartierusm

Re: Chilipepper's Cheese #016 - Camembert

Likesspace

Re: Chilipepper's Cheese #016 - Camembert

Cartierusm

Re: Chilipepper's Cheese #016 - Camembert

Tea

Re: Chilipepper's Cheese #016 - Camembert