Have just made my first camembert cheese ever
Used the recipe from the Wiki site together with a recipe from Ricki Carrols book.
Used four litres of milk. 2 x A2 milk and two organic full cream milk.
Heated in sterilised stockpot to 31 degrees.
Added 1ml calcium chloride
Added Flora Danica 1/2 sachet (Mad Millie) and 1/2 sachet Penicillium camemberti (Mad Millie). Covered and set aside for 90 minutes maintaining a constant 32 degrees.
Added 1 ml vegetarian liquid rennet dissolved in 30 ml distilled water.
Flocullation time was 14 minutes - x 6 = 84 minutes
Went outside, helped washed the car and worked out where the new fig, apricot and cider apple tree are going.
After 84 minutes a really well set curd. Cut into one inch diamonds and let rest for 10 minutes.
The recipe said at this stage to drain some of the whey away. I was struggling to get any. Persevered and managed about 200 ml.
Put curds into two hoops - still half the same amount left in the pan. Used the spare one plus one tall one with still more left over. Waited 20 minutes, topped them up, still more left. Into a chux, draining for soft cheese.
I thought this amount only made three cheeses, I have four plus. Have I done something wrong or have I misread the amount? The A2 milk does give me a better yield but not normally this much, and I only used 2 litres.
My first turning and second turning & third turning were an event to behold. More cheese ended up in the sink than anywhere else. Definitely a knack that needs practise.
Took the dogs for a walk, talked to them about turning the cheeses and practised the movement. Have just done another turn, and finally success.
Cheeses are coming down nicely in size. ?lost curds or ? lost whey
Will continue with another couple of turns to solidify the skin. Have no pH meter so can,t check that.