John's Cheese #023 - Camembert #3

[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.

[Cheese Head]

Pictures #1 . . .

[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.