I am new to this forum and to making cheese at home. I live in Australia, NSW in the Blue Mountains. I have a Jersey cow and have been using raw milk when cheese making. I have made fetta and Farmhouse Cheddar (with some success) and Camembert (with no success). A few days ago I went to a Camembert workshop so I hope I may have more luck from now on.
Welcime to the forum. What kinds of problems where you having with making cam?
Welcome to another Aussie ;)
Raw Jersey milk is just the best!
I'll add my welcome. I envy your cow! Unfortunately, no raw milk available to me without considerable effort and expense. :(
Unlike something like mozzarella, I find camembert to be one of the easier cheeses to make; if you tell us the recipe and procedure you are following, I'm guessing we can help you get it sorted pretty quickly. FWIW, I use the "Malembert" recipe developed by OzzieCheese, aka Mal - don't know if he's been active on the forum lately, as I've just returned from a lengthy time away, but if you search the forum for "Malembert" you should find several posts with recipe and pictures.As it happens, I just made another batch yesterday, since I am halfway through eating my last batch.
Welcome from Costa Rica, Upper Run.
(Want to tell us what Upper Run means?)
Quote from: awakephd on January 21, 2019, 05:03:58 PM
I'll add my welcome. I envy your cow! Unfortunately, no raw milk available to me without considerable effort and expense. :(
Unlike something like mozzarella, I find camembert to be one of the easier cheeses to make; if you tell us the recipe and procedure you are following, I'm guessing we can help you get it sorted pretty quickly. FWIW, I use the "Malembert" recipe developed by OzzieCheese, aka Mal - don't know if he's been active on the forum lately, as I've just returned from a lengthy time away, but if you search the forum for "Malembert" you should find several posts with recipe and pictures.As it happens, I just made another batch yesterday, since I am halfway through eating my last batch.
Andy I couldn't agree more about mozzarella. It seems that everyone thinks mozzarella is easy (maybe due to Ricki's "30 minute" mozzarella ideas.) Anyway, of the hundreds of cheeses I've made, mozzarella is STILL one that I have trouble getting right.
Me too! My "official" log has 110 cheeses made as of Sunday ... but there are several attempts at Mozzarella that never got put into the log. I've gotten to where I can get "sort of" decent results using culture rather than direct acid, but still have never gotten what I consider to be really good results. Someday I'd like to try with raw or at least unhomogenized milk to see how it works ... but again, hard to come by in this area.