Homemade Camembert - Step by Step

[minnie]

Hi all,

I've put up the step by step for the camembert cheese this morning.

http://www.home-cheesemaking.com.au/hom ... cheese.php

Probably over time I'll change a couple of pics or add to it, but for now I think it gives a pretty good visual on how we make camembert.

Enjoy
Vicki

[Shadowgirlau]

Oh my goodness, those steps look so easy and that cheese is looking divine. The thought alone is making me salivate.

Kathleen

[minnie]

Hi Kathleen,

The photos were taken over three lots, the first two showing in the foam box.

Of those one of the large ones got some mould that we cut off but it must have tainted it because the taste wasn't good at all... all the small ones were exquisite and the best we've ever tasted, so I've got crossed finger for the ones in the box now.

Vicki

[Shadowgirlau]

Oh I wish I could have a taste

Kathleen

[Mojojo]

What sizes are the hoops in the pics there Vicki?

Cheers

Jo

[minnie]

Hi Jo,

The small ones I got here http://www.countrybrewer.com.au/category13_1.htm they're marked at 100mmx100mmx100mm approx.

I don't get my starters or rennet from him, I'd rather get them from 'cheese' people http://www.cheeselinks.com.au who have been around for a long time and are Victorian based teach cheesemaking, wrote a book etc...

But the hoops are cheap and fine... I think... for the price.


Vicki

[deejay]

I'm planning to do a batch of camembert and loved your step by step description. A couple of questions. Where did you get the aquarium heaters that go to 40C? I can only find 35C max so far. And I notice you only take the temp to 37C but the Carole Willman book uses 40-42. Is it a case it does not matter that much?

I have found a source of milk. Goat only so far.

dj

[minnie]

Hi DJ,

The aquarium heaters are from leftovers after our tropical fish breeding venture went bust. DH used two and says 40C is well and truly tops. We just got them at either pet shops, aquariums or wholesale.

One thing we did read was camembert isn't normally made in the heat of summer. So if you're having a heat wave it may not be the time, we're waiting for a cool change (had one but missed it when I wasn't well) before trying after the ones that had black mould.

The recipe I use says to hold at 37-40 degrees, so the small fluctuation didn't seem to matter.

Pleased to hear you were able to source some milk, let us know how you go.

Vicki

[deejay]

Hi, Well I did it! Made my first batch of cheese. I did camembert. I am pleased to report I think it all went well. I got real organised and made up a schedule for all the steps so that I was not doing the last turn of the hoops at 4AM. They are now in the last rest before going in the cheese cave. I guess I am a bit premature to say it was a success as I still need to grow the mould and mature a bit before I can really say it was a success.
The temperature was not a problem. once I had the milk at the 40 C I monitored it and for the whole process it dropped less than one degree and I used no additional heat. Of course I am in WA. I left the air conditioner off and our high was a low 33.
I learned a lot and have a list of things to get. I used two retangular cake cooler racks and that worked a charm to turn the hoops but I will get a couple of plastic ones the same size if I can find them. My hoops were not the best but I have acquired a length of 10cm pvc pipe (thick wall) from a neighbor that will be cut into lengths for the next batch. I'll need to make two to prove it was not just a fluke

The pictures in step by step were a great help. I made a mess of the curd cuttting but that did not seem to be a problem. I think I will see if I can make something better. If anyone has any plans or ideas please let me know.

See everyone later. I'll let you know if the end result was a success or not.
dj

[minnie]

Hi DJ,

Great news!!

I discovered the polystyrene box of ours has a very, very small hole which liquid can escape, so if it escapes it can also let in other bacteria... am thinking this is how our last batch went black.

Look forward to hearing how you go.

In the ripening process, it's supposed to be approx 17 degrees so make sure you keep them ice blocks getting replaced if it's 33 over there.


Vicki

[Shadowgirlau]

Fabulous Dj. Lookforward to hearing how the end product came out.

Kathleen

[deejay]

Hi. Just realised I have not posted the results. The cheese was beautiful. Everyone liked it. But it was not really Camembert. Not gooy inside) Lovely white mould and the flavour was great so I still considered it a win. I've made one unsuccessfull mozzarella and one succesfull one. I have a chedder in the cave but have my doubts on the outcome. We will wait and see.
I invested in an old fridge and got one of the brewmaster temperature controls so I am not limited to an esky. Can hardly wait for the march class at Margaret river. I am going Sunday so it is Fetta. But I thought I could ask lots of questions

dj

[Shadowgirlau]

I am sure you will enjoy the class in M/R . Am still dithering about going or not myself though.

Did you take any photos?

Kathleen

[minnie]

Hi Dj,

Congratulations!

It sounds as though the cheese hadn't matured for long enough. When it's young it's not 'gooey' inside, but as it matures it's more gooey.

What I found was that the cheese matured more quickly with raw milk than pasteurised as well, wether this was just 'luck' or not, I'm not sure... we're hoping to make some more soon... I've dithered because of this pain I've had most of Jan/Feb, but am getting more on track and DH can do the lifting etc anyway.

How long are you going to wait for your cheddar?

I left the one from my course for 2.5 years and it still wasn't quite crumbly enough but it was really good... I love 'old' crumbly tasty cheddar, I think it's my favourite cheese of all.

Vicki