Neil, what recipe did you use for the Cambozola? I tried cambozola, yet again, yesterday with another failure. I was using a recipe that called for 1/2 milk and 1/2 cream (a gallon of each). The only cream I can get is ultra-pasteurized. And, once again, even with some CaCl and a generous measure of rennet, I was unable to get curd formation and had to dump the batch. (The dogs loved that since I dumped it in the back yard…)
Details are on my website, basicaly I just followed a Camembert recipe and did my own usual thing by making a starter first (were most people just add the powder steight to the batch) and then blitz the contents of some cheese (german cambozola), added it with the starter and with the starter and the rest of the milk, waited an hour before adding the rennet.
I use 10% cream added to the batch to increase the milk content. I def noticed a dif when using dif name brands.
Yup, the prof i talked to said that even Homo milk is not good to use. My options are skim, 2%, Homo, 10%, half/half and whipping cream.
When first starting out, it def is worth it to test the brands to see what works best.
Cheese looks great neil.
I don’t have a great deal of choice with milk, I can get different brands but they are all pastuerised and homoganised. I use, what we call here, full cream milk. I don’t seem to have any problems (that I can tell) but then I don’t have anything to compare it to either.
