Hi all;
I've had several successes with my camembert since my last post but am stumped by a new hurdle. After making and aging for a similar amount of time as successes, my cheeses are suddenly coming out completely runny. The cheese favor is actually good and is perfect for dipping but it has no paste (or very little). I've read that it's due to an excess of whey but when I added draining time to the last make, it still resulted in the same. Any ideas? Is this a seasonal difference - ie. cooler temperatures, changes in the store bought milk I've been using? Photos attached - these were taken right out of the aging frig.
Yes, could be that the room is cooler. Even a couple degrees can make a noticeable difference. I always set the heater to 70° when draining cams.
It could also be corrected by cutting the curd a little smaller or salting a little more heavily.
I'll try that. Thanks for the suggestion.