CheeseForum.org » Forum
CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Rennet Surface White Mold (Penicillium candidum) Ripened => Topic started by: macox700 on September 19, 2010, 06:45:22 PM
-
Hi -
I'm trying my first camembert. I need to know the effect of temperature on this process at the beginning and how much leeway I have. Also, if some leeway, do I need to make any adjustments, like lessening the ripening time to compensate for the higher temp?
My milk got to 90F which is when I was to put in my meso starter and PC/Geo. However, newbie error, I didn't compensate for the continued temperature rise which got to about 97 after I had added the cultures. I'm using 3 thermometers and they were all within 1-2 degrees of each other, so I'm fairly confident of the temps. I immediately took it off any heat and it's cooling but very slowly declining in temp so it's pretty much ripening at around 95 ish instead of 90.
So.... questions.
Do I bale on this batch and start over?
If go ahead, do I modify the ripening time? The recipe I have said to ripen for 90 min. I'm about half way through that now.
Thank you!
Mary
-
keep going, 97º won't kill your cultures
-
Ok - I kept going.... got a good curd set I think. They are in the molds draining right now. So.. we'll see!!