I prefer a more stable "grocery store style" camembert. That means cutting the curd and stirring to remove more moisture than usual before dumping it into the hoops. Basically I follow the same procedure as this recipe as featured on Gavin Webber's video except for that part. Oh, and of course another difference is adding a shitload of really hot fresh cut up peppers. Because we're only two people at home, I also only make 1 gallon worth cutting the recipe in half (technically the 3-pack bags of milk you buy in Ontario, Canada now costing over $5... apparently because inflation. Anyway, it's still super cheap to buying camembert or brie from the store, and so much better!
I put the finely chopped up pods in after I put in the cultures and allowed it to ripen, but before I added the rennet.
And this is it after cutting and heating, which continued another half hour or so after this photo:
And this is just before the first flip after I dumped it all into the molds: I like to let it settle for an hour or so before I do the first flip:
And after salting and multiple flips, she's ready for the cheese box:
This is about 10 days later, when it now has a nice coating of mold all over it. (These P. camemberti cultures will last a long time in your freezer. No need to throw them out after 12 months!)
Time to wrap in cheese paper:
These will stay in the drawer in the regular refrigerator for a couple/few weeks now so that the enzymes created by the mold can work their creamy magic on the milk proteins. I need to remember to still flip them once in awhile.
These will be pretty spicy and not the thing I'd bring to a family gathering. I've done the same with just a few thai chillies, but this is a whole different level that most of my family would not enjoy. I'm really looking forward to trying it soon! Lol
I put the finely chopped up pods in after I put in the cultures and allowed it to ripen, but before I added the rennet.
And this is it after cutting and heating, which continued another half hour or so after this photo:
And this is just before the first flip after I dumped it all into the molds: I like to let it settle for an hour or so before I do the first flip:
And after salting and multiple flips, she's ready for the cheese box:
This is about 10 days later, when it now has a nice coating of mold all over it. (These P. camemberti cultures will last a long time in your freezer. No need to throw them out after 12 months!)
Time to wrap in cheese paper:
These will stay in the drawer in the regular refrigerator for a couple/few weeks now so that the enzymes created by the mold can work their creamy magic on the milk proteins. I need to remember to still flip them once in awhile.
These will be pretty spicy and not the thing I'd bring to a family gathering. I've done the same with just a few thai chillies, but this is a whole different level that most of my family would not enjoy. I'm really looking forward to trying it soon! Lol
