Author Topic: Save camembert after iodised salt brining  (Read 476 times)

Offline tetrisplayer

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Save camembert after iodised salt brining
« on: March 23, 2013, 06:54:56 PM »
Have made a lame mistake - used wrong box and prepared brine with iodised salt. Left 2 camemberts in it for 1 hour  Are there any chances to save them? Would appreciate your advice! Thank you!


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Online H-K-J

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Re: Save camembert after iodised salt brining
« Reply #1 on: March 23, 2013, 07:23:32 PM »
Just go for it, I have made the same mistake and still enjoyed the finale cheese ^-^
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Offline Tiarella

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Re: Save camembert after iodised salt brining
« Reply #2 on: March 23, 2013, 08:01:55 PM »
Have made a lame mistake - used wrong box and prepared brine with iodised salt. Left 2 camemberts in it for 1 hour  Are there any chances to save them? Would appreciate your advice! Thank you!

Glad H-K-J says it'll probably be okay.  I'm curious where you found a recipe that brines Cams.   :)

Offline tetrisplayer

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Re: Save camembert after iodised salt brining
« Reply #3 on: March 23, 2013, 08:02:12 PM »
Just go for it, I have made the same mistake and still enjoyed the finale cheese ^-^

Thank you! Drying them now...Hope that bacterias are surviving iodine attack:)

Offline tetrisplayer

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Re: Save camembert after iodised salt brining
« Reply #4 on: March 23, 2013, 08:07:28 PM »
Tiarella, I've ordered a camembert making kit and recipe came from the supplied leaflet :) So mistake was not using iodised salt, but actually brining it? lol


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Re: Save camembert after iodised salt brining
« Reply #5 on: March 23, 2013, 08:16:00 PM »
Glad H-K-J says it'll probably be okay.  I'm curious where you found a recipe that brines Cams.   :)
I'm not sayin they will be OK, but what the heck it's done, so do the best you can, you won't know for awhile :o
I have never heard of a brined cam either ???
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Offline Tiarella

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Re: Save camembert after iodised salt brining
« Reply #6 on: March 23, 2013, 08:26:52 PM »
Tiarella, I've ordered a camembert making kit and recipe came from the supplied leaflet :) So mistake was not using iodised salt, but actually brining it? lol

Well, I usually make Brie rather than Cam but they are the same except that a Brie is a thinner cheese and a Cam is taller.  I have recently heard of brining other soft bloomy cheeses so it's not the first time I've heard of brining a softer cheese.....it's just the second time!   ;D  Usually the recipe says to sprinkle salt on all sides.  Brining actually is probably an easier way to have the correct amount of salt. Not sure what it does to the rind.  I did just try brining a version of a Humboldt Fog type cheese but haven't tasted it yet.  In fact, I better wrap that one tonight and get it in the fridge.   :D