6.35 for moulding...is that when to add the rennet?
I think I read somewhere that at salting you should be looking at a Ph of around 4.5.
I plan on starting my triple cream in a few more days....still have to make sure my cave is all set (the wife bought me a new fridge, so I have to get temp and humidity right before I start this project).
So far my instruction set is as follows:
1. Make rind culture night before (puree existing rind from Reny Picot Camembert Fermier (traditionally made))
2. Sterilize molds, stirring spoon, knife, 2 gallon pot, draining mats, thermometer tip and small bowl.
3. Heat milk (1 gallon whole milk, 3.3 cups heavy cream) to 90F. Can also use 1 gallon 2% milk and 1 qt heavy cream. At this time I will also add 1/8-1/4 tsp Calcium Chloride.
4. Once 90F is reached add rind culture as well as MM100 (1/2 pack)
5. Allow milk to ripen for approx. 1.5 hours. (maintain 80-90F temp)
6. Add rennet
7. Use flocculation method (small bowl) to determine length of time to allow for curds to develop.
8. Ladle curds into molds for draining.
9. Flip the forms 4 times early on (every hour and half) for even whey drainage. Once the cheese begins to settle, flipping should stop. They should drain 24-48 hours, the cheese shrinking to approx. 1/3 of original height. Once there, remove from molds and apply ½ teaspoon salt to top, then flip and get bottom and sides with another ½ tsp ea.
10. Move to the cave. Aging at 52F and 95% humidity.
11. Turn cheese at first sign of mold growth, continue turning every 2 days until mold growth complete.
This is what i have so far...I plan to include Ph data as well.
Any corrections, suggestions or critique would be appreciated.