Camembert Salt uh oh!

[Majoofi]

So i've got two gallons of milk with culture ripening as I speak, well, type. I took another peek at the recipe and then another one and realized that both Camembert recipes don't indicate at all how much salt to use. Just sprinkle! If you asked my Mom and my Dad how much salt was in a sprinkle they'd disagree by a factor of ten.

any ideas? it's either an emergency, or, well, an experiment.

[Cheese Head]

The recipe here says 6-9 grams dry salt per cheese with an expectation of 3 standard Camembert sized cheeses from 1 US gallon of whole cow's milk.

May not be perfect but it's at least a target.

With your 2 US gallons milk I suspect you will get 5 camemberts, why not range the amounts with highest amount on one and lowest on another and let us know results.

[Majoofi]

cool, thanks. That gives me a basis to work with.

[mtncheesemaker]

Hi Majoofi;
I usually make camembert with 2 gallons raw milk and get 4 cheeses. I salt each top and bottom side with .5t per side. Works for me.
Pam

[simoncnx]

hi Pam,

0.5t is how much?  teaspoon or tablespoon?

Sorry  im English....

[Alex]

I make Camembert counting 3 liters milk (2 pieces) as a basic batch. After heeling the curds a bit, I drain about 1/3 of the whey, mix in gently not less than 80 gr of salt until dissolved and then ladle the curds into moulds. It's perfect each time.

[BigCheese]

hi Pam,

0.5t is how much?  teaspoon or tablespoon?

Sorry  im English....

Prbably teaspoon. Generally a lowercase will be tea and uppercase will be Table.

[The_blue]

Sorry  I'm English....

Same here but I'm not sorry

It feels like i spend half my time on here converting measurements to metric lol.

[mtncheesemaker]

Sorry I missed this. I meant one half a teaspoon. Yes, wouldn't it be easier if the world all used the same system!