Sourdough Camembert cheese for gourmets

[Cooking is not difficult, the main thing is to do it with love for your loved ones!]

Sourdough Camembert cheese for gourmets

Category: Dairy and egg dishes

Ingredients
Milk (I have a village)	8 liters
leaven	1 bag (0.5 grams)
milk-clotting enzyme Renin	1 bag (1.1 grams)
mold starter	1 pack
table salt	as needed
drainage mats
cheese baskets
thermometer
napkins
container with lid

Cooking method

• From the moment of milking, milk must be kept in the refrigerator for 6 (in the hot season!) - 24 hours. Or pasteurize fresh milk and keep it in the cold for 12-24 hours. I used unpasteurized milk because I am confident in its quality. See notes for how to pasteurize.

  Activate the mold starter 24 hours before boiling the cheese by adding 1 teaspoon of cold boiled water. Leave at room temperature.

  Heat the milk over the lowest heat to a temperature of 32 degrees. Turn off the fire, remove the pan from the stove.

  Sprinkle the sourdough over the milk and dump the mold. Let stand for 2 minutes. Then, in smooth movements from top to bottom with a slotted spoon, stir the entire volume of milk.

• Dissolve the enzyme in 30 milliliters of cold boiled water.

  Add the enzyme to the sourdough milk. Stir gently from top to bottom for no more than 10 seconds. Cover and leave until a clot forms for about 1.5 - 2 hours

  Check for tight clot formation. A clean separation of the curd from the whey should be achieved, in some places the layer of whey between the curd and the sides of the pan should be 1-2 millimeters. If it hasn't already, leave it on for a few more minutes.

  Cut the curd into 1/2-inch cubes.

  Leave it for 5 minutes for the serum to separate.

• Stir slowly for 10 minutes. During this time, the curd becomes denser and more whey is separated.

  Place the cheese molds on the tray as the whey will drain. Transfer the curd gently into the molds. At first, the whole clot will not fit, leave it for 15-20 minutes, the clot in the mold will settle, and you will gradually spread the entire clot into the molds. Once you have placed the entire curd in the molds, let it sit for 2 hours.

  After two hours, the cheese had settled sufficiently and hardened. Now you need to turn it over without taking out out of the form. To do this, put the drainage mat on a spacing, cover the mold and turn the whole structure upside down. The cheese will self-press in the other direction. Turn the cheese over every half hour for the next three hours. As a result of this process, the cheese forms a dense head.

  ... We leave the cheese overnight (10 hours) in the form, at room temperature. I cover with a medical cap.

  In the morning, salt the cheese, 1 \ 2 - 1 teaspoon of salt on each side (depending on the size of the cheese). We return the cheese to the mold for 2 hours.

  We put the heads on the drainage mat for 4 - 6 hours to dry. During this time, turn the cheese several times.

• Now you need to put the cheese to ripen. To do this, take a food container, lay two layers of paper napkins on the bottom, a drainage mat on top, and cheese on top of it. Close the container and refrigerate for two to three weeks. The cheese must be aged at 6-10 ^aboutC, it must be turned over every day so that the mold grows evenly. Change to dry wipes if necessary. If the container is very humid, the lid can be opened temporarily.
• After 2 to 3 weeks, once the mold has reached the degree of development you want, wrap the cheese in baking paper or foil and let sit for another 1 week.

  Now you can eat the cheese. Store wrapped in foil or baking paper for 2 weeks.

• 
• Cooking is not difficult, the main thing is to do it with love for your loved ones!

The dish is designed for

1200 gram

Note

I buy cheese starters at a specialty store. This cheese is prepared according to the instructions for this type of cheese. It turned out tasty. Subtle taste and smell of mold, soft center. Everything is as it should be.

Pasteurization
With proper adherence to the pasteurization regime, 99.9% of the entire microflora of raw milk perishes, including those that are pathogenic and harmful for cheese making - E. coli and mamacoks.
Pasteurization temperature - time / minutes
61 30
63 13
68 1
71 16-20 sec
Milk must be pasteurized at home for no more than three liters, cooled in an ice bath, i.e. ice or ice + water, and cooled as quickly as possible, because otherwise calcium ruptures and later the cheese swells and begins to crumble. At the enterprise, milk is cooled within 24 seconds. It is better to chill the milk in two ice baths so that it cools down faster.

Thermal processing of milk reduces its cheese suitability. Since in the process of milk processing the amount of lactic acid microflora also decreases after pasteurization, a bacterial starter is added to it (pure cultures of lactic acid bacteria). To increase the content of calcium ions in milk and ensure its normal clotting, calcium chloride is added to milk.

If the milk is pasteurized correctly, the milk is chilled very quickly, then the loss of calcium is minimal, but this is achieved only in production.

At home, add 1-4 grams of calcium per 10 liters of milk.

Similar recipes

Camembert cheese made from goat milk (Ivanych)

Potatoes with Camembert cheese (Lisichkalal)

Pickled Camembert (dopleta)

[ang-kay]

ang-kay, Angela!
What a clever girl you are! Everything "chewed and put it in our mouth"! The cheese is just a feast for the eyes, and I have no doubt that it is very tasty!
Everything is so intelligible that now it's a sin not to cook Camembert!
I took the detailed recipe to the "bins".

Otpad)))))

[Angela]

Angela! Superb master class! And very relevant!
Thank you!
How could I muster the courage and start making such cheese ...

Angela !!!!! WELL DONE!!! I just roll around without feelings and words I have left. Only DELIGHT!

Angel! You are smart! Camembert is just super! I can't do it - bitterness and flows from under the crust. And your consistency is just perfect.

Angela, I don’t even know such words, but you’re doing this !!!))))) I go nuts !!!!!!))))))
On the first morning train I take a cow under my arm and go to your place with my raw materials for an internship)

Angela, you are a sorceress !!! It is impossible to take your eyes off the photo, thank you for sharing your skills with us !!!

[Girls,]

Girls, thank you very much. I am very pleased.

How could I muster the courage and start making such cheese ..

Nastya, I also hesitated for a long time on blue cheese, although I did such. But then it struck.

I can't do it - bitterness and flows from under the crust

Natasha, and what is the reason? Maybe the raw materials are bad or the starters themselves?

I take a cow under my arm and come to you with my raw materials for an internship)

Inna, come on. Milk rises in price

How I love blue cheeses! Cooking yourself is unattainable.

Though here I will admire and swallow drool!

Angela, right on time! I'm just now at war with him.If you don't mind much, I would give a detailed description of the yeast-mold in case someone decides to buy not as a set (but rather NOT as a set), but separately (especially if they are still sold separately ) So, we need a mesophilic starter (sometimes it is also thermophilic, but it is not suitable for this type of cheese). And mold needs two types: Geotrichum Candidum (it will prepare cheese for the development of a good white mold and prevent the development of another bad pathogenic mold) and Penicillum Candidum (actually a white mold that everyone knows).
I remember myself at the very beginning, all these molds / leavens were the same for me
There is also an important point, when ripening, the humidity should be 90-95%, and the temperature should be at least 8 and not higher than 12 degrees. Otherwise, the finished cheese will taste bitter. And here I have the main question for you - how do you achieve this? For me, this is now, frankly, a burning moment! I would be very grateful if you share.

PS: well, another question. Gurus write that in the last week it is better to keep the cheese in special two-layer paper. You, as I see from the recipe, used parchment (or is it foil?). Is there a fundamental difference?

And thank you so much for the recipe! Cheese making is like cake making, love once and for life!

[MariV]

MariV, everything is achievable and not so difficult.

If you do not mind much, I would give a detailed description of the sourdough-mold in case someone decides to buy not as a set (but rather NOT as a set), but separately.

Ira, I never mind useful information. I think that everyone will be interested.

And mold needs two types: Geotrichum Candidum (it will prepare cheese for the development of a good white mold and prevent the development of another bad pathogenic mold) and Penicillum Candidum (actually a white mold familiar to everyone).

I am buying a set. And somehow I myself am not looking for anything else so as not to have a headache.

There is also an important point, when ripening, the humidity should be 90-95%.

Ir, I wrote everything in the recipe. I follow exactly the instructions given by the seller. I keep it in a closed container. I change napkins every day and turn them over. The result can be seen in the photo.

Gurus write that in the last week it is better to keep the cheese in special two-layer paper. You, as I see from the recipe, used parchment (or is it foil?). Is there a fundamental difference?

Again, I'm guided by the seller's recommendation. I bought special paper from them, when I looked at it, it turned out to be siliconized baking paper, but much more expensive than I buy. I don't buy anymore. They also recommend wrapping in foil. I am using paper.

Ir I wrote everything in the recipe. I follow exactly the instructions given by the seller. I keep it in a closed container. I change napkins every day and turn them over. The result can be seen in the photo. Again, I'm guided by the seller's recommendation. I bought special paper from them, when I looked at it, it turned out to be siliconized baking paper, but much more expensive than I buy.

So I didn't find it about humidity

[/ td] [td] Now you need to deliver the ripening cheese. To do this, take a food container, lay two layers of paper napkins on the bottom, a drainage mat on top, and cheese on top of it. Close the container and refrigerate for two to three weeks. The cheese must be aged at 6-10 ^aboutC, it must be turned over every day so that the mold grows evenly. Change to dry wipes if necessary. If the container is very humid, the lid can be opened temporarily.

That is why I ask, where do you "ripen"? In a refrigerator? How do you provide the required humidity? I even bought a thermometer-hygrometer. I have 75% humidity in the refrigerator

Do not understand the question. It happens that it flows straight in the container, perspiration. Then I open it for a couple of hours. I wipe it off and close.

Yeah. That is, in a closed container, the humidity can be higher than in the refrigerator itself? Need to check! Angela, forgive me for the idiotic questions, but I got gags where you didn't even see them! The perfect structure of the cheese in your photo is a direct evidence that you are doing everything right. That is why I ask you to explain to me, dense

That is why I ask, where do you "ripen"? In a refrigerator? How do you provide the required humidity? I even bought a thermometer-hygrometer. I have 75% humidity in the refrigerator

Irochka, I don’t measure it, it’s an ordinary refrigerator, I don’t even know frost.

[Kara]

Kara, Ira, there is always higher humidity under the lid than just in the refrigerator. Slide the hygrometer into the container.

Ie.can there be more in a closed container than in the refrigerator itself? Need to check! Angela, forgive me for the idiotic questions, but I got gags where you didn't even see them! The perfect structure of the cheese in your photo is a direct evidence that you are doing everything right. That is why I ask you to explain to me, dense

I do as the seller writes. About humidity there is exactly as much as I wrote.

Great!

[Miranda]

there is always higher humidity under the lid than just in the refrigerator

Definitely. The cheese "breathes", it sometimes flows along the walls and the napkins are wet. In one container, I finally had a lot of humidity. So on that cheese, mold developed much more slowly. It was smaller in volume than the other two. I transferred it to another container, which was released and the mold began to grow at the speed of sound. So the humidity is probably huge, not very good either.
Now I think too. I didn’t know anything about humidity and lived in peace.Headache added

Added Saturday 08 Oct 2016 08:35 PM

Miranda, Thank you)

I do as the seller writes. About the humidity there is exactly as much as I wrote.

Sunny, that's the problem. Finding a ready-made set for Camembert (exactly the same as yours) is not at all easy. There are a bunch of manufacturers of these very additives, only I know 7. And all have different volumes, combinations and calculations. You would then have written what kind of manufacturer ...

And they write about the humidity that in no case should anything drip onto the cheese (from the lid, for example), otherwise blue-black muck will be added to the desired mold. I still can't do it, so I’m still, one might say, a theoretician. But I studied the sources - mom, do not grieve, wake up at night, I can take the exam as an exam Correctly say, you know less, you sleep better

I didn't know anything about humidity and lived peacefully

[Ir,]

Ir, DALTON company (Italy).

Added Saturday 08 Oct 2016 08:39 PM

They say correctly, you know less, sleep better

In-in! So it is with bread. Until I read, then everything is clear, as a practice, but as I start to read, then I think or I do not understand anything or theorists are so theoreticians?

Angela Well done! What kind of cheese ... I can't make it myself, so I'll love it from afar. Thank you for sharing the recipes!

Cheese "Camembert" at home on the same name sourdough

higher mathematics!
aerobatics!
high art!
Angela, masterly performance !!!

[Angela]

Angela, the cheese is beautiful ... And I read the discussion like a duduktiv ... with my mouth open !!!

Here you are, and I thought that everything is not as simple as you show and it may not work out all at once like yours !!!

But I understood the main thing - with such needlewomen and master classes, no shortages of certain products in stores are terrible !!!

Honestly - I will not do it, but I read the master class with pleasure. What if it comes in handy so as not to die of hunger

Thank you dear and good luck in the competition.

Wow ... just no words. Well done!!!
P.S. Angela, hand over the sourdough seller, maybe HP.

I don’t even know such words ...
Madame est délicieusement
translator to help me!
not well, when I get the thread to those. get ready and get ready!

[Girls,]

Girls, thank you)

Here you are, and I thought that everything is not as simple as you show and it may not work out all at once like yours !!!

Sveta, I never hide anything. And you know that even if I did not succeed in something, but I can show it beautifully, then I still cannot exhibit until everything works out as it should or I don’t. And I learn from my bumps, trying not to overload my head with reading, especially since the same thing in different sources can be written in different ways. Therefore, everything is here as it really is. I do everything as the seller recommends and don't look anywhere else. Everything is easy and simple.

Added Saturday 08 Oct 2016 10:07 PM

not well, when I get the thread to those. get ready and get ready!

Irishkin, and I'm che, I'm niche. Come) Always ready as a pioneer)

[ang-kay]

ang-kay, Angela, thank you, you can't pass by such beauty! Gorgeous master class, now I will dream about my cheese!

But I’m going to pray that Irishka will succeed, so that she will try!

Added Sunday 09 Oct 2016 01:08

Kara, Irish, I hold my fists for you, like a wildly interested in the result! But I know for sure that with your approach to everything, everything will turn out great! And then you will teach me too!
And while I’m studying your theory with Angelka!

[Olenka,]

Olenka, Thank you. With your approach, if you want, you can do it too. And I have no doubt that Irochka too)

How interesting! And I'm going to try for the second year.

[Catherine]

Catherine, Thank you. Hope it comes in handy)

what a needlewoman you are! awesome))

[Willie]

Willie, Thank you