Author Topic: The Dreaded Camembert #4  (Read 6357 times)

FRANCOIS

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Re: The Dreaded Camembert #4
« Reply #30 on: February 24, 2012, 01:41:17 AM »
You can add salt straight to the vat, but it signifactly slows starters.  If you are using powdered DVS I would not attempt this.  I have done it in the past with bulk starter but the results are a bit hit and miss.  It didn't work out in a commercial setting as sometimes you'd be waiting till midnight for the pH to hit 4.8 to de-hoop.