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.