Hi there, i haven't posted here for a while because i was having a pause on cheesemaking...anyways i recently started it again and here was my start-up cheese a camembert ...please note the below postings are a flashback .... i will post all these "Flashback" to current day so you can read about me making it in Thailand
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Having tried a few times to make Camembert with OK outcome but I think it could have been better too….so I got a good Milk Supply from a local Farming School and made a new attempt with 8 ltr of Milk which supposed to give 4 x 10cm Camembert with about 250gr each .
I still had the appropriate cultures kept in the freezer which I bought abroad (
http://www.cheesemaking.com) I have ordered from them for years and it was always a pleasant experience ( not affiliated with this company) also the shipping charges have always been normal and not extra high for more profits.
So this was 2 days ago I started about noon and got my things out and my 2 cheese books as well I often like to compare the described and do that which makes most sense to me.
The Camembert Recipe which I pretty much followed is here:
http://www.cheesemaking.com/Camembert.html ( you have to scroll down to the section with the blue background)
This recipe is pretty detailed written and in my case I used Flora Danica, both Penicilum Candidum and Geotrichum Candidum ( I believe it could be done with penicilum candidum alone too ) . I also added Calcium Chloride and the Rennet I used was Liquid Animal Rennet ( I tried with vegetarian Rennet Tablets but I find he forming of the curds better with liquid animal rennet )
As I was not planning to really report on it I added the starter and cultures as per recipe description but not taking any pics also added the rennet.
The first picture shows the coagulation with rennet period and the thermometer to ensure the correct temperature ( the pot used is aluminum , it is not the ideal thing to use …maybe sometime later I will invest in a larger stainless steel pot )
This are the Sanitized & prepared cheese molds and cheese-mats:
The Curds where firm enough so they were cut into dices and kept them rest further as they will release whey:
A gentle stir to prevent them from clotting :
The Tools I used to remove some whey:
Filling the Curds into the Cheese molds:
The cheese molds appear full so needed to wait up a bit until it had set to fill the rest of curds:
Finally, all Curds are in ! :
2 hours later it was time to turn them and see how much smaller they are now…
Lost about 30% of its volume already:
The curds where left at room temperature overnight and they were turned over every couple of hours….this the Day 1 of making my Camembert