Well, my cheese cave is pretty full, so no room for another full wheel, but I figure I could squeeze a small camemebert type thing in somewhere. So, I decided to experiment a bit. I've never made a lactic curd type cheese. And, it's been almost a year since I've made a mold ripened cheese. I decided to just put together a make protocol and see what happens.
Here's my experimental procedure; currently I'm at step 6 (the milk is in the hotwater cupboard), so the rest is open to adjustment depending upon how things go. I considered adding a drop of rennet diluted in water, but decided I wanted to go wtih just lactic coagulation since I've never done that before. We'll see. Anyway, if anyone sees any idiot moves listed, let me know. I sort of put this together while getting ready to go shopping, so didn't really have time to research it properly.
2 L Farmhouse creamline milk
1 ice cube buttermilk
Scrapings of mold from store bought cam
1 drop rennet in 1 tbls water salt
1) Melt ice cube of starter in some milk, place in hot water cupboard for an hour or so (get it going)
2) Place scrapings of mold in warm water and mash about until water is a bit cloudy
3) Warm milk to 25 C (around 11:00 am)
4) Add starter milk
5) Add mold
6) Cover, and place in hot water cupboard
6b) After 7-8 hours, add 1 drop of rennet diluted in 1 tbls water and mix in (6:00 pm) NOTE: my rennet is 750 IMCU strength, probably could have diluted in 2 tbls and then just add 1 tbls worth for 1/2 drop
7) Wait until curd forms and separates from whey (12-24 hours)
8) Ladle curd into mold (6:00 am next day)
9) Drain, flipping every 2-3 of hours or so until night, then drain overnight
Flipped at 7:30 am, 10:30 am, 4:30pm, 8:00 pm. (was 452g at this point)
10) Salt each face and sides of the cheese smooth any holes
11) Place in cave (6:00 am 2nd day since make; cave temp 10 C; weight now 402 g), flip daily, until mold covers the cheese
12) Wrap and age 2 – 4 weeks?
P.S. I've updated the make to include the fact I added some rennet
P.P.S. updated some details as the make progresses