Hi everyone,
I made some cam/brie the other day. 8L of PH milk. Used vegetable rennet and for the first time in a long time, got a good clean cut.
Anyway, I used an open ended " hard" mould for about half the curd and 2 round baskets for the other half. For 12-16 hours I struggled with the fact that, while the " hard" mould was doing its job and allowing for constant flipping of the cheese, the baskets were a failure. The curd was not forming properly and it was all falling apart when flipping, etc.
Finally I gave up and used two other small " hard" moulds. Of course, by then, and even though I did apply some mild pressure, the curd was hard and about corn size. I salted and set them out to dry however. One is looking like a stilton type of texture, grain wise, but I can manage, even though flipping is a nightmare, with curd sticking to my fingers. The other simply cracked in half. I put it in a tight ( for size) plastic container and in the normal fridge in the hope of recovering it for some other use, like a spread of fresh cheese for example.
Any ideas for something like this? Any thoughts would be greatly appreciated.