Three Cheese Friday

Today I tried making a large batch of cheese. It turned out to be just over three camemberts worth -- the product of 11 pints (6.25 litres) of milk.




There recipe has been the same as the tried and tested one. Heat the milk to 86F (overshoot, cool), add a few tablespoons of yoghurt and some brie rind.


Leave to ripen (and cool back to 86F) for about half an hour. Rennet (22 drops, based on the 3-4 drops per litre stipulation on the packet). Leave at 86F for a couple of hours to set.

Cut the curd and (new step I've been missing) raise the temperature to 100F as the curd settles and sinks.





Ladle out the curds into moulds and leave to drain.


So hopefully I can expect three camemberts sometime early next month.