So this morning my cam much resembles a thickening greek yogurt
. Hoping this dry climate will continue to suck moisture out so I can at least get a solid mass, strong enough to put in the cave sometime this week. At this point, I really just want to see if it will grow PC. What really bummed me out is that I have about 1/4 tsp left of calcium chloride, and the new PINT bottle I received in the mail has some sort of contaminant inside (a black thing attached to the bottom) so I can't make the Colby I had planned for today. The company is overnighting me another bottle though, so I don't have to go searching on the local economy for some while my 2 gallons of milk sit anxiously waiting to become cheese.
Maybe I'll try a small conventional brie or cam recipe today to use up one gallon of milk and the last 1/4 tsp of CaCl on hand. At this point I'm not willing to risk 2 gallons on a brie/cam make until I know it MIGHT turn into something that resembles this type of cheese.
Mike, we get Royal Crest dairy products delivered weekly. I used their Royal Rich (3.8% fat) for this make. Their regular whole milk (3.4%) is what I normally use for cheese. But we drink their 1.5% which is creamier and tastes better than any 2% you'll find in local grocery stores (in our humble opinion anyway).