Camembert cheese made from goat milk

Camembert cheese made from goat milk

Category: Dairy and egg dishes

Kitchen: french

Ingredients
Goat milk	4 l
mesophilic starter culture	0.6 g
Penisillium candidum	0.025 g
Geotrichum candidum	0.05 g
10% calcium chloride solution	0.63 g
liquid rennet	1.25 ml
salt	2 tsp

Cooking method

• For some time now, going to any "guests", such a plate goes with us
• 
• or, for example - like this.
• BUT the main thing, or rather the two main reasons, is that all the cheeses that are laid out on such a plate are made by hand. Basically, with the hands of my Beloved, of course. I am in this process, only a helper.
• 
• So.
• Camembert
• This cheese was born in France. There is a legend about the origin of this cheese. In 1791, during the French Revolution, a Norman peasant woman Marie Harel saved from death a monk who was hiding from persecution, who in gratitude revealed to her the secret of making this cheese known only to him.
• This cheese is traditionally made from cow's milk. It belongs to soft cheeses. Outside, the small Camembert heads are covered with a thin soft crust on top of which grows a fluffy white mold with a mushroom aroma. The cheese itself is a soft mass, more often than a light creamy light with a delicate, again, creamy-spicy taste.
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• And although, as it was said, this cheese is made from cow's milk, no one forbids cooking it from goat's milk. Moreover, the milk of Anglo Nubian goats is unique in its properties. It does not have the slightest aroma and taste inherent in goat milk, it tastes like a real ice cream.
• And thanks to its quality indicators, this milk is ideal for making cheese.
• In addition to milk and simple equipment, you will need a mesophilic starter culture. To form a crust, the culture of Geotrichum Candidum is used, and the very fluffy white mold is formed by Penicillium Candidum or Penicillium Camemberti. A little salt.
• I will not give the quantities of all the listed ingredients, because the quality of the milk that will be used to make the cheese is of great importance. And the doses that we use for milk of a different quality and properties, alas, may be completely different and the cheese may simply not work.
• We have our own milk, proven, hygiene is carefully observed, so the cheese is made from a "live" product. First of all, the milk should be heated to 30 degrees and the yeast and mold cultures should be added successively to it. Cover the container with a lid and leave it alone for an hour and a half.
• And after these one and a half hours, a dense, elastic cheese curd forms in the pan.
• This clot floats in the serum. There is not much of it, but it is there.
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• The next step. It is necessary to grind the clot, cut it into "cubes". Left - right, along, across….
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• Grind the resulting cubes. To the state of "curd"
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• We remove the whey from the container. We very carefully scoop it up. With a ladle and strainer.
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• A little serum, no matter how hard you try, it will remain. But this, in general, is not harmful.
• Add salt to the curd.
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• Stir the grain. Delicate. In order not to crush or compress.
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• The molds that are used to mold Camembert heads result in the weight of these heads ... an average of one hundred fifty to two hundred grams.
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• And…, again - delicately…, transfer the curd grain to the molds. It should be taken into account that the curd grains, which will be used to fill the molds, will settle in a very short time and again it will be necessary to add the grains to the molds.Therefore, you should not take a large number of forms in order to decompose all the grain at once. And there is no need to trample what is called grain when laying. Align - yes, no need to compact.
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• As the whey drains and the grain forms into the head, the curd will be compacted in a completely natural way.
• The forms must be placed on some kind of grate so that excess liquid can drain off.
• After a couple of hours, the curd will be compacted and the head will practically be formed, but the forms should be turned over and left in this position for an hour.
• Naturally, the head in the mold will move and will be compacted from top to bottom.
• This process must be repeated several times within two to three hours with an interval of half an hour.
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• And then, we leave the heads in the shape of hours for ten - twelve. Don't forget to cover with gauze. It will be more hygienic.
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• For ripening, the cheese heads are best placed in a tray. At the bottom of the tray, lay a paper towel in several layers. A drainage grid is placed on the towel. First, taller and larger, and she is already so small. And put cheese on them.
• Close the tray and put it in the refrigerator. The cheese ripens at a temperature of 6-8 degrees.
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• Already the next morning, the inside of the tray will be covered with condensation.
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• We need to change the towel at the bottom of the tray. It will be almost completely wet. Wipe the tray dry. To use for this, of course, it is best, again, with paper napkins.
• Put the cheese back in the tray, turning the heads over. The heads should be turned over regularly so that mold grows evenly.
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• This operation will have to be carried out daily during the ripening of the cheese. There will be less moisture every day.
• After a couple of days you will notice that the heads will begin to acquire some roundness and dry out noticeably.
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• And after a couple or three days, fluffy mold will begin to form on the heads. And the aroma of cheese, it will be very noticeable, will become ... mmm ... well, let's just say, more distinct.
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• This is how the cheese will look in two and a half, about a week. A clear crust covered with white mold is already visible.
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• By the end of the third week, the cheese is ready.
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• 
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• But it is still dense, even tough. The crust is soft and tender, moist. The taste is salty - spicy with a mushroom hint.
• I would say that at this moment the cheese can be called "Camembert of the first maturity".
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• Over time, already on the fourth week, Camembert begins to turn into a soft, I would say, fluid Camembert. Lightly at first.
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• Even when cutting through the crust, which, by the way, will become more pronounced and embossed, the very fluid essence of Camembert will immediately stand out.
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• And this is what a piece of camembert looks like, which is cut from the head. It seems to me unnecessary to comment on something. The cheese really flows.
• A little advice. After taking cheese out of the refrigerator, let it warm up a little so that this very fluidity, as they say, manifests itself in all its glory.
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• And, of course, a camembert head will decorate any cheese plate.
• Angela at the meal!
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• And for comparison. Just no comment. French, artisan cheese made from cow's milk and ours, made from goat's milk, it's true, but ... you can see everything, I think.
• 

As always the recipe is like a song !!!!! Although I had lunch, looking at the photo, I almost choked with saliva

Oh, oh !!! Camembert!!! Wonder how good
I've been going to do it for a long time, but you all know, some business!
But, after your master class I will definitely decide! Moreover, all the necessary starters, mushrooms and forms are available

The main thing is to check the expiration date of this entire economy. And then we were here recently ... in general, the milk went down the toilet. It's a pity!

[Ivanych]

Ivanych, as always, I'm in a silent delight! The recipe is written like a story about cheese! Oh, it's a pity that you live far away, I would definitely visit you sometimes for your masterpieces.
P.S. Your nubians are charming as always!

Thank you. So I didn't write the recipe then. It was the story that I tried to do.

[Ivanych]

Ivanych, what a beauty and deliciousness, I haven't eaten Camembert for two or three years, I really want it, but here the original product is very important, but there is just nowhere to take it, sorry ... Well, at least I admired it .. Just in case, I will put it in the bookmarks, our the henwoman used to keep goats, suddenly she will start again, and then it will come in handy

OH what cute goats, and in addition, hornless ones, pretty girls)
Well, the cheese is just SUPER !!!

[Ivanych]

Ivanych, and on which highway is your farm? And how far from the Moscow Ring Road?

Ivanych, I was just numb from your story-recipe! So tasty! Your goats are simply amazing, and your beloved's hands are simply magical, such cheese! mmmm

[Ivanych]

Ivanych, and on which highway is your farm? And how far from the Moscow Ring Road?

New Riga 23 km. Welcome!

Added on Friday 20 May 2016 08:27 PM

Ivanych, I was just numb from your story-recipe! So tasty! Your goats are simply amazing, and your beloved's hands are simply magical, such cheese! mmmm

Thank you, I'll show your post to Beloved ...

Added on Friday 20 May 2016 08:28 PM

OH what cute goats, and in addition, hornless ones, pretty girls)
Well, the cheese is just SUPER !!!

We detoxify. The standard is weaved. And for safety's sake, of course.

Added on Friday 20 May 2016 08:28 PM

Ivanych, what a beauty and deliciousness, I haven't eaten Camembert for two or three years, I really want it, but here the original product is very important, but there is just nowhere to take it, sorry ... Well, at least I admired it .. Just in case, I will put it in the bookmarks, our the henwoman used to keep goats, suddenly she will start again, and then it will come in handy

Yes, milk is the main thing !!!

What a beauty! Delight!!! Would have taken a cheese plate and not shared with anyone. Thank you so much for narrating the recipe, you are always very interesting and pleasant to read

Thank you.

[Ivanych]

Ivanych, as always, everything is at the highest level! Great recipe
I have great pleasure reading your recipes with beautiful pictures

In general, I really, really, I want such a goat. What are they beautiful!