Finally got time to start another batch of Camembert on Saturday.
Used my last recipe but of course changed some things.
My local store only had one gallon left of the best non-raw milk I've been able to find so I used one gallon of that non- homo milk and one gallon of other p/h milk that I've had pretty good luck with. I also used 16oz of 40% cream.
I used the same amount of FD and PC as last time but reduced the Geo to just the tip of a skewer this time. The last time I felt I had used too much Geo.
Flocc came in at 10.20 and I was able to get clean break at a little over an hour.
The curd came out pretty well and I was able to once again, fill 6 of my forms.
In my last attempt I picked up a b.linens infection along the way somewhere and others who had read through my first post, suggested that I may have picked it up with all the exposure to air being left out on the counter overnight. This time I am trying to keep the exposure to a minimum. My forms are closeable and have also been draining inside my ripening boxes. I salted them in the forms, one side at a time and I will dry them inside the boxes, trying to control the humidity also.
The discs came out again at 3-7/8 X 1-1/2" and were salted at a PH of 4.74 to 4.78.
They currently are on their second side of salting. I will post pics when the PC starts to come in and hopefully I can avoid the b.linens.
Camembert 2
Recipe and timeline ...
1 gal Kalona whole milk, non-homogenized but batch pateurized. 3.33%
1 gal King Soopers brand, vitamin D whole (red label) p/h milk. 3.33%
16oz Kalona heavy cream, non-homogenized but batch pasteurized. 40%
1/4 tsp CaCl, diluted
1/4 tsp Flora Danica meso starter, rehydrated in 1/4c milk 30 min before adding
1/8 tsp PC-ABL
Skewer tip of Geo-13
1/2tsp French Animal Rennet
Day 1 - Saturday
Start 10:30am
Starting PH ... 6.67
On stovetop, direct heat to 90f. Level 5 on electric stove burner
11am ... 90f, took off burner
Mixed in rehydrated FD
Added 1/8 tsp (pinch) PC
Added tip of skewer of Geo
Stirred 2min
Let sit covered 90 min
Mixed in CaCl, let sit for 5 min
PH after CaCl ... 6.46
12:42 added rennet, stirred 1 min
Flocc 10:20 X 6 = 61.2
Checked for break at 1:44p and it was clean
Cut into 3/4" - 1"
Let heal for 5 min
Stir slowly for 15 min
Let rest for 15 min, drained whey to level of curds
PH ... 6.46 no change
Filled forms
2:30pm ... forms fully filled, all curds used. 6 forms @ 4"x4"
2:40pm curds had dropped low enough to allow me to screw on my form lids
3:15pm ... First flip
Flipped every 15 min for 1.5 hrs to 4:45
4:45pm ... Flip by hand to round corners on both sides
Put forms into ripening boxes on counter
6:30 pm ... Flipped to round corners
8:30 pm ... Flipped to round corners
Left in forms, in boxes, overnight
Day 2...
8:30am ... checked PH=4.83 to 4.74
Flipped again and back in box
10:30am (24 hrs) PH ... 4.72 - 4.8
1/2 tsp diamond kosher salt rubbed on one top side and sides of each disc then back into forms salt side up - no salt on bottom side. Back into boxes.
4 hour later @ 2:30pm, salted other side and back into forms and into boxes on counter
4 hours later @ 6:30pm, removed from forms, clean out boxes, added mat, place discs on mat to dry out overnight in boxes.
10:30pm flipped discs
Day 3 ...
8:30am. Flipped discs
10:30am ... Put into cheese cave at 55f
Day 6 ...
Looks good ksk',
What is the theory as to why you don't just salt the whole cam at once vs waiting 4 hours to do the other side?
Thanks ...
Quote from: Fritz on June 03, 2016, 06:44:13 AM
Looks good ksk',
What is the theory as to why you don't just salt the whole cam at once vs waiting 4 hours to do the other side?
Thanks ...
Iv'e read many recipes on these forums and online that call out for salting each side separately with some time in-between. I cant recall if I actually read the theory behind it or not but decided on this make, I would try salting in that fashion and see if there was any difference in the outcome or not. I know salting slows down the bacteria production and also helps set up the flavor and texture but will I see any noticeable differences in the final cheese? Time will tell.
I salted all at once, by hand, on my first make and it turned out just fine. This two step salting process took extra time that I would prefer to eliminate if there is no noticeable difference.
Looking good! AC4U.
Thanks Ken.. I salt mine all at once too... Seems to work fine for me too ... Hope your new cams give many mouthfuls of joy :)
Great coverage for 6 days. You must be doing something right.
Please accept another cheese in anticipation of some really good Camembert in a few weeks time.
Day 8 and into the cold fridge they go ...
Lookin' good man ! The edges have that wrinkled morel look ... How soft do they feel at the edge? Or are they still quite firm?
Quote from: Fritz on June 06, 2016, 04:22:49 AM
Lookin' good man ! The edges have that wrinkled morel look ... How soft do they feel at the edge? Or are they still quite firm?
I would say the edged are about a 1/4" soft at the sides/edges but the top and bottom are still clay-like.
Well at only 4 weeks in 38f fridge they were feeling softish so I pulled one into my 55f cave for a couple days and tried it today. It was more soft around the edges than my first attempt at 6 weeks. It tasted great!
Hey Ken, those look pretty good from where I'm sitting... I've got a batch of 6 cams good to go in a few weeks too... Hope they look as good as yours :)
Oh that does look good. I can well believe that it tasted pretty special.
Yum!! AC4U (http://www.z4-forum.com/forum/images/smilies/smilie_thumbsup.gif)
Im amazed at how far this came in only 4 weeks .... ?
I actually like Cams a little less runny but it was still very delicious ... very earthy, nutty, and hints of that mushroom pungency.
Well done - another C4U!
Four weeks is, in my experience, pretty quick for a Camembert.
If it is a bit more runny than you'd like (shades of Monty Python creeping in here), you might try aging them longer and at a lower temperature, such as your ordinary fridge.
Quote from: Raw Prawn on June 30, 2016, 07:45:35 AM
Four weeks is, in my experience, pretty quick for a Camembert.
If it is a bit more runny than you'd like (shades of Monty Python creeping in here), you might try aging them longer and at a lower temperature, such as your ordinary fridge.
Yeah thats just it Andrew ... these things were started on 5-28-16. Thats when I poured the milk. I wrapped them and put them into my 38f (3-4c)regular fridge at day 8 which was 6-5-16 and tried and cut the one on 6-26-16 and got the softness in the pictures. Now what I think happened is I took this one out and put it in my 55f cave for two full days, then out on the counter for a couple hours. Maybe that is why it softened up so much but it still tasted delicious. The rest are still in the fridge and this weekend will be 5 weeks. I will try another one but less time at 55f I think and see how it comes out.
Hey Ken, the quick ripening and extreme ooziness might well be the Geo13 at work.
I recently did my first Cam (https://cheeseforum.org/forum/index.php/topic,15561.msg119994.html#msg119994), misted with PC/Geo13, and had early quick ripening @ 6 weeks. We both might benefit from excluding the Geo next time around. ;)
Nice clear pics...have a cheese. :D
-Boofer-