John's Cheese #023 - Camembert #3

Started by Cheese Head, July 20, 2008, 08:39:21 PM

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Cheese Head

Today I start my third Camembert making based on Tea's recipe here, first and second Camembert Making used the recipe posted here, results from batch #1 posted here and from batch #2 posted here.

MAKING

  • July 20, 2008, 3:05PM: Poured 1 US gallon/3.8 litres of store bought pasteurized homogenized whole cow's milk from fridge into stockpot on smallest ring on stove, measured temperature at 53 F/12 C and pH at 6.32. Started warming with ring on lowest setting.
  • July 20, 2008, 3:25PM: Turned ring off milk at 106F/41C, pH at 6.10. Sprinkled on 1/8 teaspoon of manufactured mesophilic culture (Danisco's Choozit MM100) and whisked in. Covered and set aside to ripen.
  • July 20, 2008, 4:10PM: Re-warmed to 41 C/106 F, measured pH at 6.05, while whisking milk, tricked in 1/2 teaspoon CaCl2 concentrated solution diluted in 1/4 cup/60 ml cool water then 1/16 teaspoon CHR Hansen powdered Rennet diluted in 1/4 cup/60 ml cool water. Covered and set aside for curd to set.
  • July 20, 2008, 5:00PM: Checked curd, soft break, set aside.
  • July 20, 2008, 5:15PM: Checked curd, clean break, cut curds into 2 cm/0.75 in rods, measured whey pH at 6.05, set aside for curds to expel whey & shrink.
  • July 20, 2008, 5:45PM: Rewarmed, stirred curds lightly.
  • July 20, 2008, 6:15PM: Rewarmed, stirred curds lightly.
  • July 20, 2008, 6:50PM: Rewarmed, stirred curds lightly.
  • July 20, 2008, 7:20PM: Using small sieve, ladled off whey, then ladled cooked curds into hoops, only filled two hoops half way.
  • July 20, 2008, 7:30PM: After 10 minutes, turned camemberts similar style to batch #2.
  • July 20, 2008, 8:05PM: After 35 minutes, turned camemberts.
  • July 20, 2008, 9:20PM: After 1.25 hours, turned camemberts.
  • July 20, 2008, 11:20PM: After 3.25 hours, turned camemberts.
  • July 21, 2008, 6:20AM: After 10.25 hours, turned camemberts.
  • July 21, 2008, 5:15PM: After 11 hours, removed camemberts from hoops, 1/3 height of hoops, shrunk 33% while in hoops, put camembert #1 into 20% brine for 20 minutes.
  • July 21, 2008, 5:35PM: Removed first cheese from brine and placed on clean mat to drain, placed second cheese in brine.
  • July 21, 2008, 5:55PM: Removed second cheese from brine and placed on clean mat in room temperature to drain for 24 hours.
  • July 22, 2008, 6:30AM: Turned cheeses, with finger, put few spores of Danisco brand Penicillum Candidum VS (mild) on top, side and bottom of each cheese, left at room temperature to drain.
  • July 22, 2008, 5:15PM: Turned cheeses, no water drops beneath since morning, weighed at 265 grams/9.3 ounces & 280 grams/9.8 ounces each, placed in high humidity freezer Cheese Cave for mould to grow.



NOTES

  • Batch #2 with same type and amount of milk and minimal cooking completely filled three hoops. This batch with heavy cooking 1/2 filled two hoops, basically curds are 1/3 size of batch #2 from cooking, completely the opposite recipe.


Tea

So how do you think this batch is turning out?  Waiting anxiously for further photo's and update.

Cheese Head

Tea, just back from holidays and just added picture, so far looks great with nice bloom, they have been aging in my 98% humidity freezer cheese cave (if you can trust gauge when that high).

I want to give it another week before cutting to determine taste and texture ;D.

Tea

Well they are centainly looking a lot better than your last attempt, atleast they haven't collasped on you like the last lot.
Hope they taste as good as they look.