The surface should look dry. I put the Penicillum at the beginning with the starter and the rennet. This might be a difference between one’s or other’s procedure.
i dried the cheeses by putting them on cheese cloth in ventilated area , actually a lot of whey has been drained into the cheese cloth, the cheeses are now look healthier drier , i put some skins of store brought Brie on top of it and store it back in 8-10 C in closed box .... now still no mold , i will wait and see
i mastered Mozzarella , provolone, Cheddar, Gouda, Swiss , Gruyère, and blue, but :
Camembert : had one success once before…
the rest either the skin fell off , and the rest with a lot of ammonia smell (like socks) and not nice mild taste. even i ripe it in normal fridge..
Neil is right. For you Nabil I feel realy sorry. A year and a half I am making Camembert with 100% success following exactly the recipe I’ve uploaded to the Recipe Section.
May be not enough salt/Penicillum. Give it one more try following my recipe.
I have a 10 days old St.Maure exactly by the same recipe, after 5 days it was comletly covered with mold.
That’s right, usually I weigh salt, not measure. It doesn’t matter, just make sure you do not under measure. If you are not sure, add half a ts more.
I hope we are talking about the same standard measuring spoon of 15 ml.
1 Tbs = 3 ts
1- now molds are getting more, it looks like island and spots and on other wheel like veins… is this normal so far?
2- i made yesterday Camembert batch following ur receipt Alex, and it’s totally different cheese i got it is glossy and rubbery after few hours of draining, and i managed to flip them easily as they so firm.
actually cutting them and salting them shortcuts a lot of draining in the mold.. and it less shrank in hight , but cutting them like this produce a lot of air mechanical opening inside the cheese, i wonder if this is fine with u
3- i am wondering now what will happen to them !!! anyway i will keep them out uncovered until they dry to the touch and no more whey is draining ...
1-I hope u r on the right way, I do not have real experience with this method, but it should work even if it takes more than reasonable time. Keep being patient and updating us.
2-
it is glossy and rubbery after few hours of draining
Mabrouck Nabil, That’s the way it should be. I am not sure I understood, did u cut and salt after some draining in the molds? Didn’t u follow the salting procedure as described? The curds won’t stick well again because they are not going to be pressed.
3-U should drain in the molds about 36 hours not until they are dried out completely.
I really want this to success ...
I really wish u success, after so many trials, u deserve it.
yes i salted the cheese per ur instruction, in whey after removing 1/3 whey, actually i know now why u can not use the whey for anything, it was so salty..
The curds won’t stick well again because they are not going to be pressed.
so finding some some air spaces is normal inside the brie..
3-U should drain in the molds about 36 hours not until they are dried out completely.
i unmold the cheeses, and now it is in air dry place so the cheese will be dry to touch ...
what do u mean by ” but not until they are dried completely” ?
u told me before that they should be dry to touch !!
I don’t know what and how u did, just for the next time: after salting the curds under the whey, I scoop them out with another Camembert mold and so I transfer them to the other molds, waiting the whey to drain a bit, shaking the molds gently in a circular move and then keep filling.
May be I didn’t mention that I dry the cheese in the molds to prevent them collapse, and of course turning them occasionally, about every 2-3 hours.
By ” but not until they are dried completely”, I meant not to wait until u will not see any dripping from the molds, because each time u flip the cheese in the mold, there will be some moisture on the bottom even when u decide to stop draining. As I said, under normal environmental conditions in this season, 36 hours should be OK.
