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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Rennet Surface White Mold (Penicillium candidum) Ripened => Topic started by: smcaro@gmail.com on April 11, 2017, 04:49:26 AM
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Hi everyone,
I made some cam/brie the other day. 8L of PH milk. Used vegetable rennet and for the first time in a long time, got a good clean cut.
Anyway, I used an open ended " hard" mould for about half the curd and 2 round baskets for the other half. For 12-16 hours I struggled with the fact that, while the " hard" mould was doing its job and allowing for constant flipping of the cheese, the baskets were a failure. The curd was not forming properly and it was all falling apart when flipping, etc.
Finally I gave up and used two other small " hard" moulds. Of course, by then, and even though I did apply some mild pressure, the curd was hard and about corn size. I salted and set them out to dry however. One is looking like a stilton type of texture, grain wise, but I can manage, even though flipping is a nightmare, with curd sticking to my fingers. The other simply cracked in half. I put it in a tight ( for size) plastic container and in the normal fridge in the hope of recovering it for some other use, like a spread of fresh cheese for example.
Any ideas for something like this? Any thoughts would be greatly appreciated.
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Recently someone on the forum (don't recall who, unfortunately) said that many of his/her early cheese making efforts resulted in a lot of lasagna. :)
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Awakwphd: That lasagna, is certainly a very good option. Unfortunately in my minute Hong Kong apartment I do not have an oven.
I was thinking more on the side of adding some herbs or blue cheese for a spread. And also when would it be safe/unsafe to eat?
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Oh, certainly you could add herbs/spices and use it as a spread. With refrigeration, it should last at least a week or so - at least, so I would guess; I don't have direct experience on this ...
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I do this all the time with the curd from the cooked whey ,
I add either herbs , wasabi , or hot spicy flavors .
It keeps at least a week or 2 , I have never tried freezing it . or you can roll it up as little balls (golf ball size ) and let them age a little , the PC should still grow well. If the curd is too wet to hold its shape well , place them on a cloth over night and it should suck a fair amount of moisture from them .
If you age a few , taste et them at 2.5 to 3 weeks .
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Great idea, Gregore - I like the idea of little balls covered in PC. If it ages at all well, it should turn into a mouthful of gooey goodness in one bite! :)
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yes, very good idea. I will try some balls...