Author Topic: John's Cheese #027 - Camembert #5  (Read 6380 times)

Offline Cartierusm

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Re: John's Cheese #027 - Camembert #5
« Reply #30 on: February 09, 2009, 06:37:30 PM »
Looks good John, how does it taste?
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Offline John (CH)

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Re: John's Cheese #027 - Camembert #5
« Reply #31 on: February 09, 2009, 06:51:36 PM »
Bit chalky texture where not very moist and tatstes good but little of camembert flavour as not mature and very slightly bitter in first bite, then very nice.

Offline Cartierusm

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Re: John's Cheese #027 - Camembert #5
« Reply #32 on: February 09, 2009, 07:03:21 PM »
Did you eat them at room temp? Try again in about 5 days. I buy one brand that is creamy and chalky at the same time and is good. After opening I try again at the 5 day mark and it's much more creamy.
Life is like a box of chocolates sometimes too much rennet makes you kill people.

Offline Tea

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Re: John's Cheese #027 - Camembert #5
« Reply #33 on: February 10, 2009, 02:53:08 PM »
I don't know John, that cheese looks pretty impressive to me.  At least you are able to eat your's.

Offline Cartierusm

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Re: John's Cheese #027 - Camembert #5
« Reply #34 on: February 15, 2009, 04:31:16 AM »
John I'm sure you've mentioned it before but I missed it and now I'm gearing up to make camembert. Where did you get the drain mat you are using, the piece on top, the finer mesh one? Thanks.
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Offline Likesspace

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Re: John's Cheese #027 - Camembert #5
« Reply #35 on: February 15, 2009, 03:54:35 PM »
Gang, this is a serious situation....

Code Red!

Carter is "gearing up" to make Camembert, so if you have ANY plans of making Camembert over the next year, GET YOUR CULTURES BOUGHT NOW!
Also, if you are low on Camembert molds, NOW is the time to buy them!
Once Carter makes a few 15 gallon batches of Camembert and clears out every cheesemaking supply site, on the net,  we will all be out of luck!

Dave

Offline Tea

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Re: John's Cheese #027 - Camembert #5
« Reply #36 on: February 15, 2009, 04:16:45 PM »
lol

Offline Cartierusm

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Re: John's Cheese #027 - Camembert #5
« Reply #37 on: February 15, 2009, 04:27:11 PM »
Thanks Dave I needed that, I laughed pretty hard, I think I wet myself, oh no that's just whey.

Actually I think I'll be making 2-5 gallons at the most, more than likely 2 gallon batches as they're are going to be regulation of 4". But I'll be making them every other week at least so I have a constant supply of camembert. Since they'll only be 2 gallon batches I think I'll use the good milk as it's only $6.60 a gallon.

Dave you surprise me I'm going to be making my camembert molds.

Now to the part that ticks me off. Retailers of P. Candidum say use 1/8 tsp. for 1-5 gallons, well that's BS, that's a huge difference, I know they just want you to use it up and buy more. But here's what I've calculated a 10 Dose pack contains about 2 tsp. So one does is .2 tsp. So this entire pack with their calculations can be used for 80 gallons of milk. Most professional sites and recipes call for 1 DOSE per 117 gallons of milk. So this entire pack really should be used for 1170 GALLONS OF MILK!!! This seems way too far off I'll be calling the manuf. on Tuesday and find out the skinny.
Life is like a box of chocolates sometimes too much rennet makes you kill people.

Offline chilipepper

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Re: John's Cheese #027 - Camembert #5
« Reply #38 on: February 16, 2009, 08:49:13 PM »
I'd be very interested in your dosing findings as well.  I was wondering the same thing when I added my 1/16 tsp to the last ONE gallon batch.  This was per the recommendations on the package (typed one, not manufacturer).  Seemed like an aweful lot for 2 small cheeses!

Offline Cartierusm

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Re: John's Cheese #027 - Camembert #5
« Reply #39 on: February 16, 2009, 09:25:54 PM »
So I called some manuf and found out the stores are indeed padding what is neede to sell culutres.

For Camembert use P. Candidum at 1-2 Doses of VS strain per 1000 lbs. milk (117 gallons.)
and Geo. Candidum at 1/5 dose (one fifth of a dose) per 1000 lbs. Milk (117 gallons.

So take your package let's say a 10 dose pack, weight the contents only and the weight by 10. For example it weights 1.2 grams 1.2/10=.12grams. The take .12 and divide it by 117 and you get .00102 grams per gallon, it's a very small amount that's probably why they tell you to use between 1/16 tsp. and 1/8 tsp. That would be too small for my micro scale to measure. The manuf said you can use more it's not going to hurt. So I'll pick up a set of small measureing spoons and use 1/16 tsp of P. Candidum and half of a 1/32 tsp of G. Candidum. That is just an idea when I recieve my cultures I'll weight them and see.
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Offline chilipepper

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Re: John's Cheese #027 - Camembert #5
« Reply #40 on: February 16, 2009, 09:32:01 PM »
Good to know.  Thanks Carter for the leg work on that.  I picked up these measuring spoons at my local Ace Hardware.  They should work out well for this application.  The Dash is 1/8 tsp, Pinch is 1/16 tsp and Smidgen is 1/32 tsp.


Offline Captain Caprine

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Re: John's Cheese #027 - Camembert #5
« Reply #41 on: February 16, 2009, 10:16:59 PM »
Carter,
If you really want to save on cultures you can expand the culture for a while after you rehydrate, before you add to your milk.  If you really want to get anal we could do some dilution plating at different times after inoculation and get some cheap and easy growth curves for guidance.
CC
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Offline Cartierusm

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Re: John's Cheese #027 - Camembert #5
« Reply #42 on: February 17, 2009, 10:38:01 AM »
Which cultures are you talking about Captain? The molds?

Ryan, I just bought the same ones at BBB for $2.50. Of course it doesn't say what they actually are and even though Google says a smidge and pinch is that I couldn't trust them. So I took water and my microscale and did some test. You're correct for a cheap $3 we got 1/8, 1/16 and 1/32. Sweet.
Life is like a box of chocolates sometimes too much rennet makes you kill people.

Offline Captain Caprine

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Re: John's Cheese #027 - Camembert #5
« Reply #43 on: February 17, 2009, 10:50:20 AM »
Carter,
You can expand either bacterial or fungal cultures.  You do however want to start with a pure cultures as in a mixed culture you can have one species out compete another.
CC
Just once...
I want to make cheese with no border collie hair in it!!!

Offline Tea

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Re: John's Cheese #027 - Camembert #5
« Reply #44 on: February 17, 2009, 02:42:54 PM »
Hey Chili is that where my spoons got to.  Been looking everywhere for them.   :D