I have read the traditional recipe for making Cam, but was wondering (actually looking for oppinions) if I were to implement certain changes for the purpose of establishing an easier process (for me at least) would result in a similar outcome.
1. Rather than acidify with culture first then add rennet and wait for an hour or so to coagulate and then cut, I proceed similar to chevre (combine everything acidify overnight until 4.6 ph).
2. rather than cut, ladle directly into molds in layers.
3. Salt, Flip a few times to drain
4. Spray the surface w/ PC and Geo
5. Place in cave
Will the texture vary?
When I make my St. Maure de Touraine, the process is that of chevre with only difference PC and Geo, yet the final texture is soft and creamy like a brie.
Just curious.
Thanks