I seem to be having issues with them. First they were too moist and got slip skin, next batch they did not drain down to the usual size and are about 1 1/4 " thick. Next batch is 16 days at 50 degrees and still no bloom.
I love this cheese and really want to have it turn out right.
I am following Steve Shapsons recipe. It used to work out everytime. All of a sudden 3 batches in a row flopped.
Steff, did you spray the mold or mix it in. how is your humidity? BTW, don't get too upset, this week I had to give my pigs 80 lbs of feta that did not work. Such is the nature of our business.
I mixed it in. I am sure the humidity is OK I have them in a box up on a rack with paper towel on the bottom. The towel is wet but no drips on the container lid . The lid is slightly ajar.
Yes Thank goodness for pigs!!
Steff, are your cultures very old? I just bought new pc because my last couple of batches have had weak bloom. My culture was kept in the freezer, but it was still a couple of years old. I don't know if it will make a big difference. But, I made camembert on Monday, so we'll see what kind of bloom I get with the new culture. Just a thought.
I wish we had pigs to drink all of the whey I have to throw out. But, my chickens do enjoy my failures. ;D
I'd be worried about spoilage at this point, you basically have a fresh cheese (with no perservatives) at an elevated temp.
Part of the surface ripening process is pushing out the nasties by several paths, Mainly the depletion of nuetrients\food. possibly the surface production of ammonia also serve a purpose.