This is one of my small semi-lactics that I sprayed PenC on and let bloom.
Make was: 1 gallon of raw cow milk, heated to 145, let sit with the lid on for 1 hr.
Cooled to 86F
Added 1 packet of Cheesemaking.com's chevre cultures. Let sit at room temp for 12 hrs.
Ladled curd into 6 small chevre molds, then drained the rest to eat as a fresh cheese.
Let the curd drain in the molds, no flipping, for 2 days.
Cheeses appeared to be drained to the touch, so I salted, then lightly sprayed reconstituted PenC on them.
Into the cooler cave for 8 days, flipping every 12 hrs or so, replacing an ice pack once a day to keep the temp down. Drying out the inside of the tub too so humidity didn't creep up that much.
We ate one at 8 days when I wrapped them, it was good, but not ripened at all.
We ate one at 11 days, slight ripening under the rind.
Then, let them ripen in the fridge til 20 days, and this is the result at room temp. Ripening nicely, but not runny, good flavor. Will probably eat the remaining 2 in the next week.
I'm going to try another batch of this this weekend, but do some larger brie sized molds as well.
