My triple creme

[mikekchar]

I'm mostly following https://cheesemaking.com/products/triple-creme-recipe.  I've got 2 liters of 3.6% (or higher) milk and 200 ml of 47% cream.  Back of the envelope calculations tell me that I should be fairly close to the 70% fat by dry matter required for a triple creme (I might be *just* under depending on how much fat I lost in the whey).  It's close enough for me, though :-)

I didn't cook the curds at all.  However, my temps were a bit higher (34 C) and I did a vertical cut followed by a 15 minute rest, then a horizontal cut followed by a 5 minute rest, then stir and rest for 15 minutes.  At that point transferred it directly to the mold (I'm using my usual 11.5 cm/4.5" fast draining mold).  Filled the darn thing up, which is the first time ever.  And then waited for it to drain.

12 hours later...

I got to flip it for the first time.  I don't  have a good setup for draining these soft cheeses and it was just way too sloppy to prop up on a bamboo mat sitting on a plastic box (which is what I normally do).  So I waited.  After another 6 hours I flipped again and weight it.  Nearly 600 grams.  From 2.2 liters of milk.  Uh oh, I thought.

So I salted it in the form with 3 grams on one side, waited 4 hours and then flipped and salted it with 3 grams on the other side with the intent to see how much whey came out after salting.  Well.. not much as it turns out.  So I plugged in the numbers in the Van Skye method for calculating yield (with my normal moisture level for Camembert) and came out to 525 grams.  So it's not insane after all.  I'll probably by just on the high side of that, but probably only by about 20-30 grams.  Still kind of worried about my salt level.  I think I'll go for a conservative 1.5% as I'm really worried about losing a lot of moisture during aging.  Also, I've tasted some of the curds (slight mishap in flipping).  OMG it tastes good without *any* salt even.

I hope it works out.  If anyone is interested in doing this, at least up to this point (and difficulty in flipping not withstanding), it's a pretty darn easy cheese to make.  If I get yields like this, it's also not any more expensive to make than my Caerphilly.

[Scarlettbri12]

I just made this at the start of the month! I'm letting them age a bit longer than he states, as in my experience I like my bloomies a little more aged/ripe. Let me know how yours end up!

[mikekchar]

Awesome!  The PC has already started growing.  Also, I've got *no* whey coming out and the cheese is actually quite dry, with a texture more of a lactic cheese than a rennet cheese.  I guess it's due to the large amount of fat.  I'm *really* excited about this one.  It ended up at 550 grams after salting, so I guess it will be around 500 grams at eating which is insane for a 2.2 liter make!

[Scarlettbri12]

Mine ended up quite dense, more like a lactic style as well. I actually cut into one ~3 days after the pc/geo had fully covered (couldn't wait), and it definitely was dense and had a small cream line similar to a Humboldt fog. I dropped the temp down so the PC/geo don't penetrate too quickly. Look forward to more updates from yours