Lactic Acid Double/Triple Cream Cheeses - How Add Cream?

[michoutim]

Hello everyone!

I am missing the French Boursault. It is a triple cream cheese, so of course it is delicious (it makes you loose lots of weight also  ).

So I guess we have to add some cream to the milk, is that correct ?

And if so, plain liquid cream would do, do you think? 
Many thanks. 

[FRANCOIS]

Yes. Also you can spin out creme from your milk and put it back into 1/3 of the original liquid.  That's how I used to do triple cremes.

[michoutim]

Thank you François!

I can't spin out my cream anyway because I am not a farmer.
I have to rely on cream from the shop.

Any cream would do, you think?

Best regards!

[FRANCOIS]

If you live in a country where you can get non-homog whole milk use the cream off that (like grey top here in NZ).  Otherwise make do with what you can get.

[makkonen]

My experience making triple cream varieties is that you want to add about 24-32oz of heavy cream to each gallon of milk. I haven't had any problems with storebought ultrapasteurized cream.

The high fat content (and possibly the ultrapasteurization) seem to lead to longer set times, but otherwise there aren't any big traps that come to mind. I have a couple posts here about triple cream experiments (a blue-brie and a St. Andre style camembert) if you want to see more of my thoughts on it.

[michoutim]

Many thanks, Mako! I'll check your posts!

Right now I am making my first cheese (usually my husband makes them, as he took the kit from me at the very beginning, and eagerly so! :-))))).
But now I want to try.

So I have a Ste Maure drying, that I'll put in the wine fridge tomorrow.

Next, then, I'll go for the Boursault type (triple cream).

I am really glad I found this site. Such friendly people around here!

Here is a photo of a cheese we made with 3 L of milk:


Cheers, everyone!

[Tea]

Triple cream cheese ... is that what it is called.   Last winter I experimented making cream cheese, and adding varying amounts of cream to the milk.  I even made a cream cheese using soley cream, and while decadent it didn't stand up to being worked, it curdled very easily.
I use now about 300ml of cream to every litre of milk, and it works for me.

[Cheese Head]

I'm interested in making a double or triple cream cheese, so to better my understanding:

I assume the term double and triple cream is from old days where cream was skimmed off one volume of milk and added to the same volume of unskimmed milk and triple was doing it twice?

When I look at Wikipedia it says that "Double cream cheeses are soft cheeses of cows' milk which are enriched with cream so that their fat content is 60% or, in the case of triple creams, 75%".

The book French Cheeses has a Triple-Crème, Double-Crème section starting on page 213 of my edition which says:

• Same as Wiki that double-crème has minimum 60% milkfat and triple-crème has a minimum 75%.
• Length of affinage is usually short and cheeses may be eaten fresh (which I understand means unaged) and that they do not have strong flavors.
• They normally have no rind or a soft rind of mold and that "the pate is soft and sweet and tastes pleasant; there may also be a slight sourness".
• Some examples of French double-crème cheeses are La Bouille 60%, Boursault 70%, Boursin 70%, Caprice des Dieux 60%, Fin-de-Siècle 72%, Fromage de Monsieur 60%, & Gratte-Paille 70%.
• Some examples of French triple-crème cheeses are Brillat-Savararin 75%, Croupet 75%, Délice de Saint-Cyr 75%, Explorateur 75%, Grand Vatal 75%, Lucullus 75%, & Piere-Robert 75%.

My understanding is that fat content is a measure in % volume (or weight?) of the amount of fat in the dry material (if water was removed) from the cheese.

I'm currently making a Chaource which traditionally is a not a double or triple cream cheese as fat content is a minimum of 50% (from book French Cheeses). But to get a higher minimum 50% milkfat, I added enough cream to get to boost my store bought past & homogenized whole 3.25% cow's milk to 5.3% milkfat as raw cow's milk is 3.5-5.5% depending on breed.

For future double or triple cream cheeses, what % milkfat in my milk should I aim for, 3.5-5.5% x 2 = 7-10.5%, and 3.5-5.5% x 3 = 10.5-16.5%?

[michoutim]

Here is my "Boursault", triple cream. HOwever it turned out to be different! In fact, we got a very good Camembert!  I include the photo below! That's great because so far the 2 attempts we had made gave a rather bad result, it was rather dry and bland. Sigh! 





In fact the closest thing we got to a Boursault, velvet (fleur) and texture, was a failed attempt at producing a goat blue, funnily enough. So I include the photo below:



Anyway, thank you to all of you who have been helping here. I'll send people over because this is truely a great place! 

[DeejayDebi]

Sure looks creamy. If it's edible it's not real failure - just a hiccough!

[michoutim]

Second one even better

[Cheese Head]

That is a great looking Camembert .