Buffalo milk camembert style

[Jenellen]

Hi
I have access to some buffalo milk and would like to try making a Camembert style cheese. Any tips specific to this milk type would be helpful.

[mikekchar]

I don't have any specific tips because I've not used it, but normally if you have a higher fat to protein ratio, like buffalo milk you need extra rennet.  I'm not sure how much extra, though.

[Aris]

I actually plan to make a Brie style cheese using water buffalo milk next week. Is your milk raw or pasteurized? I buy mine raw and I pasteurize it. Calcium chloride is not needed at least from experience and I have already made 9 cheeses from water buffalo milk. Expect a lot of curds. With a camembert cheese, expect to yield over 23%.

[Aris]

I don't have any specific tips because I've not used it, but normally if you have a higher fat to protein ratio, like buffalo milk you need extra rennet.  I'm not sure how much extra, though.

I don't use extra rennet even with a very old calf rennet powder. A little less than 1/16 tsp for 7.5 liters water buffalo milk is enough. I haven't tried yet but I bet a little over 1/32 tsp will set that same amount of milk.

[bansidhe]

Aris: How long does it take to set with such a small amount of rennet?

[Aris]

Aris: How long does it take to set with such a small amount of rennet?

Over 20 minutes it is set but I always leave it for an hour in all types of cheeses I make just to be sure. But with camembert/brie, I will try 80 minutes. For pasteurized Cow's milk 1/32 tsp is good enough for 5 liters and I also don't use calcium chloride either. Before I used to put a bit more rennet because they say to overdose when using old rennet but that is not the case for me. I still feel I am overdosing with 1/16 tsp. for 2 gallons water buffalo milk.

[bansidhe]

Wow...  You must have some killer milk or killer rennet or both!   I have found it takes much longer when I use 1/4tsp for 2 gallons (8litres) than when I use 1/2tsp for the same amount and kind of milk.  I cannot imagine how long it would set if I used 1/32.

[Aris]

Wow...  You must have some killer milk or killer rennet or both!   I have found it takes much longer when I use 1/4tsp for 2 gallons (8litres) than when I use 1/2tsp for the same amount and kind of milk.  I cannot imagine how long it would set if I used 1/32.

I bought mine at thecheesemaker.com over a decade ago. Rennet back then must be more potent and immortal. I still have almost 30 grams, might last me another decade. Are you using calf rennet powder?

[bansidhe]

No, Im using the single strength liquid rennet.  Could that be why>?  I have never used the powder.  Is it stronger?  Does 1/32 tsp of the powder equate to 1/2 tsp of the liquid perhaps?

[mikekchar]

Rennet powder lasts basically indefinitely if stored in the freezer, from what I've been told.  How much to add depends completely on its strength.  Rennet powder can be *very* strong (for example 2000+ IMCU per gram compared to 200 IMCU per ml for single strength liquid rennet).  Its strength is the main reason for not using it in the home -- it's basically impossible to measure out small enough amounts.  Having said that, solitary_kidney on reddit has some powdered rennet that they buy in Greece which is only something like 80 IMCU per gram, which seems really awesome.  Very easy to measure.

[rsterne]

The rennet I bought last year from NEC was double strength liquid.... and the first time I used it I didn't know.... I only made that mistake (6 min. Floc. time) once.... 

Bob

[Aris]

No, Im using the single strength liquid rennet.  Could that be why>?  I have never used the powder.  Is it stronger?  Does 1/32 tsp of the powder equate to 1/2 tsp of the liquid perhaps?

Oh that's why. Mine is double strength iirc, far stronger than any liquid rennet. 1/32 tsp powder might equate to 1/2 tsp of liquid but I bet I can still use less than 1/32 tsp to set 5 liters milk. Mikekchar is definitely right about its potency and shelf life.

[Jenellen]

I actually plan to make a Brie style cheese using water buffalo milk next week. Is your milk raw or pasteurized? I buy mine raw and I pasteurize it. Calcium chloride is not needed at least from experience and I have already made 9 cheeses from water buffalo milk. Expect a lot of curds. With a camembert cheese, expect to yield over 23%.

Thanks, i only have two litres so am making just one cam, sounds like it might make a larger size than cow’s milk

[Aris]

I actually plan to make a Brie style cheese using water buffalo milk next week. Is your milk raw or pasteurized? I buy mine raw and I pasteurize it. Calcium chloride is not needed at least from experience and I have already made 9 cheeses from water buffalo milk. Expect a lot of curds. With a camembert cheese, expect to yield over 23%.

Thanks, i only have two litres so am making just one cam, sounds like it might make a larger size than cow’s milk

With 2 liters, expect a Camembert that weighs almost 500 g if your milk is good. This is assuming everything went well in your make. Btw use the recommended dose of your rennet.

[Jenellen]

I actually plan to make a Brie style cheese using water buffalo milk next week. Is your milk raw or pasteurized? I buy mine raw and I pasteurize it. Calcium chloride is not needed at least from experience and I have already made 9 cheeses from water buffalo milk. Expect a lot of curds. With a camembert cheese, expect to yield over 23%.

Thanks, i only have two litres so am making just one cam, sounds like it might make a larger size than cow’s milk

With 2 liters, expect a Camembert that weighs almost 500 g if your milk is good. This is assuming everything went well in your make. Btw use the recommended dose of your rennet.

Thanks Aris, the make went well and you were right, nearly 25% yield from 2 litres.