Author Topic: 1st attempt camembert  (Read 258 times)

Offline timkrav

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1st attempt camembert
« on: November 04, 2013, 06:24:14 AM »
hey guys! I will be trying my first camembert the following week. I have a couple of questions.

I see that some cheeses are runny and others look perfect, what are the possible causes of runny cheese?

I have been looking at camembert recipes and about 50% say - cut the curd and stir for 60 minutes and others say do not cut and do not stir. Does cutting and stirring affect the firmness of the cheese. Please advise, I am trying to make it firm and as close as possible on the first run.

Offline H-K-J

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Re: 1st attempt camembert
« Reply #1 on: November 04, 2013, 08:57:46 AM »
when you cut and stir the curd you expel more whey, therefor you will be making a dryer firmer cheese.
when you just ladle the curd to the mold you are going to have a much more moist cheese
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Offline Boofer

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Re: 1st attempt camembert
« Reply #2 on: November 05, 2013, 08:53:32 AM »
Also, consider the amount of time you allow the curd to retain the whey before cutting...flocculation time. Larger floc values produce a moister cheese.

A floc factor of 2x for hard, drier cheese like Parmesan compared to 5x for a Reblochon, Camembert, or similar moist, soft or semi-soft cheese.

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Offline timkrav

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Re: 1st attempt camembert
« Reply #3 on: November 05, 2013, 09:18:19 AM »
thanks for your replies/ After more reading I think i will be pusuing the stabilized route. Trying to find more info right now. I see there are some posts on this board about stabilized cheeses, but they were never finished. if someone has info, it would be greatly appreciated.