Mushroom-infused Cambembert #2

[John@PC]

2nd time for this Karlin recipe.  It was one of the if not the first bloomy rind I did and considering I was still very much a novice it turned out good.  This time I used 2 gal. whole milk that netted 5 4" rounds, and I decided to apply an ash coat.

Ingredients:
2 Tbs kosher salt (the recipe calls for 3 but that sounded like too much).
1 oz. dried shitake mushrooms
2 gal. whole milk PH
1/2 tsp. MM100
1/4 tsp. P. candidum
Pinch of Geotrichum candidum
1/2 tsp. CaCl (diluted in 1/4 cup cool non-chlorinated water)
1/2 tsp. single strength rennet (diluted in 1/4 cup cool non-chlorinated water)

1.  Mixed a pinch of P. candidum, 1/4 tsp. salt and 1 pt. non-chlorinated water for post-spray
2.  Heated milk to 112F and added mushrooms; held temperature for 1 hr.
3.  Cooled milk to 90F and added starter and molds
4.  Maintained temperature until clean break (75 min.)
5.  Cut curds in 1/2" pieces, let rest 5 min then gently stired 5 min. (curds shattered somewhat - darn store-bought milk )
6.  Let curds rest 5 min.
7.  Ladled curds into 5 4" dia. molds set on draining mat
8.  After 2 hrs. flipped cheeses; let drain overnight
9.  Flipped and drained 2 more hr.; removed molds
10.  Sprinkled salt on top and sides;  waited 15 min. and repeated on other side
11.  After 1 hr. coated cheeses with activated charcoal
12.  Placed in clear mini-cave at 55F; target 90% RH
13.  After 1 day will spray with P.c solution, flip and spray

All went well with the exception of some voids in the sides.  One thing I would recommend to make the salting and ashing easier is to use shaker cans like in the bottom pic.  This way you can measure out salt, add to the can and get a nice even distribution.  Esp. good for distribution of the ash.

[Danbo]

Sounds very cool...

I have to get Karlin's book.

:-) Danbo

[Frodage]

Great idea about the shaker cans. A cheese for that!

In the first picture, is that a PID controller to the left of your setup? Did you wire it yourself or is it store bought?

[qdog1955]

John,
Still can't get to your cylindrical molds on your website----are you aware of the problem---others of mentioned it also
Qdog

[Al Lewis]

If you're talking about the clear molds I just went to the site and they opened right up, no problem.   http://www.perfect-cheese.com/clear-cylindrical-molds

[lazyeiger]

John,

you let the mushrooms infuse for 1 hour at 112F then removed them before cooling and then added starter cultures?

Thanks!

Jon

[john H]

I would like to know this as well.

John,

you let the mushrooms infuse for 1 hour at 112F then removed them before cooling and then added starter cultures?

Thanks!

Jon