Camembert Cheese Culture
Camembert 10g Recipe: Pasteurise whole milk at 72℃ for 15 seconds.
When the milk drops to a temperature of 42℃, add culture and leave to incubate for 10 minutes.
Stir for a couple of minutes and, when the coagulation temperature is 37/38℃., add the calf rennet. The curd should be ready after 18/20 minutes. Cut this curd with the curd cutter so as to divide it into pieces of the thickness of the size of a nut by acting with great delicacy and let it rest for 20 minutes shaking it a few times without cutting it. Gently place in moulds at a temperature of 35℃. Make the first turn after 20 minutes keeping the curd always warm. Second turn after 40 minutes. After a couple of hours turn again. Put the cheese in the cell at a temperature of 10/12℃ with a cell humidity of 90%. To avoid contamination of dark mildew, it is better to wrap the cheese moulds with film. Dry salting. The ripening of the cheese takes about 20 days.
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