- Style
- camembert
- A Recipe by
- Peter Kestel
- Yield
- 1kg
- Aging Time
- 6 weeks
- Skill Level
- Intermediate
Camembert - Ricki Carrol - Home Cheese Making
Ingredients
Instructions
1 Heat Milk
Heat milk to 32 degrees C.
Add mold powder
Add starter, mix well and let ripen for 90 minutes
2 Add Rennet
Mix rennet with 100mls of water and add to milk.
Stir for 1 - 2 minutes.
Cover and let milk set for 90 minutes
3 Cut the curd
Test for clean break.
Cut into 12mm cubes.
Gently stir for 15 minutes.
4 Set the curd
Let the curds set for 15 minutes at 32 C
5 Prepare Camembert Sandwich Molds
Sterilize 4 camembert sandwich molds and place on a cheese board.
(8 cheese mats, and 8 cheese boards)
6 Pour off the whey and ladle curd into the molds
Pour or siphon off the whey.
Ladle the curds gently into the molds.
Cover with mats.
7 Flip the Molds after 90 minutes
After 90 minutes flip over the molds.
8 Flip molds every hour for 5 hours.
Flip molds every hour for 5 hours.
9 Remove curd from molds and salt
Remove curd from molds and lightly salt entire surfaces.
10 Place cheese in curing environment
Place the cheeses on mats.
Age at 7 degrees C, 95% humidity.
Leave for 5 days.
When white mold has appeared, turn and leave for 7-9 days.
Wrap in cheese wrap and store for a further 4-6 weeks.