I tried making Camembert using the recipe in Mary Karlin's book. I thought it was going well, but when I went to turn the cheese on the 3rd day it had liquified and turned into a pile of goo. I'd appreciate help figuring out what went wrong. I'm guessing that since the texture changed so quickly from soft-but-solid to runny/liquid, something chemically must have been changing in the cheese. The PC hadn't started yet so it couldn't be the enzymes right? Can the acid from the meso starter cause this? Is it a contamination problem?
This is my 2nd failed attempt at Camembert (first time I took the forms off too soon and the wheel slumped). I've made both fresh cheeses and hard aged cheeses before, but haven't (yet) succeeded at making a bloomy rind cheese.
Ingredients
3 quarts pasteurized, non-homogenized whole cow's milk.
1/2 packet meso starter (C101 direct set, cheesemaking.com)
1/2 packet PC powder (zx27, madmillie.com)
1/4 teaspoon CaCl2
1/4 teaspoon liquid rennet
5 tablespoons salt, added to curds before filling hoops
Technique
Added meso and PC, ripened at 90F for 1.5 hours.
Added CaCl2 and rennet, maintained 90F for 1.25 hours
Cut into 1/2" pieces, let sit for 5 minutes
Removed some of the whey, added salt
Filled two 4.5" camembert molds.
Drained for 7.25 hours (flipped every hour at first, then started flipping every half hour to give the whey more chance to drip off the mats)
Put in the fridge (40F)
I flipped them the next morning and the next evening (day 1). The wheels had flattened a little but still looked decent. They felt fragile when I flipped them but were not runny. The whey coming off them was still clear.
The day after that I flipped them once (day 2). Wheels had flattened a little more but I could still pick them up to flip them.
On the third day it had turned to mush. The whey under the mat is white and cloudy. The cheese has dripped through the mat. The top has puddles of liquid cheese between the remains of the skin, and has a few bubbles in it.
I took lots of notes so I should be able to answer questions about anything I've left out (except for pH since I don't have a probe yet). You can see in the pictures what the cheese looked like when I took off the forms, and what it looked like on the 3rd day.
Thanks for any suggestions/help.