I didn't really think about it, but using 4/5 Jersey whole and 1/5 Jersey cream is rather more
than should be used for a Cam, or a Double Cream, or even a Triple Cream....
I have no excuse, I am a numbers person and could have worked it out myself. I am attaching
another of my 'monster' right out of the form and one week later with a 'beard'.
Well, it's pretty anyway...Even if it tastes like straight butter!!!
Don't laugh Yoav,
annie
Sounds good to me! LOL
I am not laughing but smiling :) see?
Look, I am not 100% this is true but I calculated that 3.4% milk (such as Holstein) makes a single cream Camembert (45% fat IDM). Jersey milk is 4.5%-5% so let's say it's 4.75% fat. That's 135% more so that would give you 135% more than a 45% fat cheese. That makes 60% fat IDM which is a double cream.
To make triple cream you need 5.6% fat milk (which will give you 75% fat IDM), so you add a little cream (which is 25% fat) to the Jersey milk. (6 Fl Oz. cream + 122 Fl Oz. Jersey milk will give you a gallon of 5.6% fat milk).
Having 1/5 cream and 4/5 Jersey milk would make up 8.6% fat milk. That's more than 2.5 times the standard 3.4% milk. 2.5 times 45% makes up ...112% fat IDM cheese! huh??? I suppose this just means that theoretically if you would to remove all moisture from this cheese, you will end up with 12% more fat than actual dry matter (milk solids, proteins, minerals etc.). I think you can fry stuff in this :) It may end up a total indulgence though >:D
I was only making funny when I said 'quadruple'...You truly never said this.
I was using a writer's 'artistic license' and once again exagerating.
You did, however, let me know that I was NOT making a typical Camb.
And I thank you once again for your help.
To all that may read anything I post in future, you must understand that I am a frustrated 'funny man'...
Albeit, a female.
Have a great evening all,
annie
Sorry if I confused anyone.