CHEVRE PAS BLEU / non blue goat 17 01 2008
=> 2 L frozen goat milk + 5 tbsp dried goat milk powder mixed with 500 ml of purified water.
=> Bring all to 30oC
=> Add type B starter * + lipase + blue mould.
=> Wait 1 h keeping the temperature at same level (when it goes down, put the gas on for a few seconds, it will go up very soon)
=> Add 15 drops rennet and wait until firm (45 minutes to 1 hour, keeping temperature at at 30oC)
=> Cut the curd delicately as usual, 5 x 5 cm or so. And turn the curd again every 5 minutes or so., during 40 minutes, maling sure long pieces are cut more or less to size..
=> Put curd in a Camembert mold, pressing lightly by hand.
==> Next day, unmould and then soak in brine for 90 minutes.
=> Then remove from brine and let it dry at room temperature for the day.
=> Make the holes in the cheese, at 2 cm distance. We will redo the holes from time to time so they do not get blocked. **
=> Put it in wine cooler at 12oC, turning it once a day for the 1st 6 days, then gradually less often. The cheese is stored in an elevated position (I use plastic ventilation grid)in a container with water at the bottom , on a store.
*Lactococcus lactis subspecies cremoris
Lactococcus lactis subspecies lactis
Lactococcus lactis subspecies lactis biovar diacetylactis
et avec ou sans/ with or without Leuconostoc species.
** we did it once only that's why we got a no blue blue!