On Saturday I started off a new batch of camembries using virtually the same procedure as always: 11 pints of milk (the twelfth becoming yoghurt), a tablespoon or so of yoghurt, a tablespoon of bried, 21 drops of rennet, three hours to clabber and then the change: I didn't cut the curd but ladled it in large chunks into the moulds. The first one leaked quite badly after a while perhaps because it got the first of the curd but more likely because it was just loaded too quickly. Perhaps next time I'll half fill them all then wait for them to settle a little before adding more.
After the three camembert moulds were filled the remaining curd was put into a pair of basket moulds and a draining bag. One has been imersed in brine (it's a bit soft but I thought I'd see what happened) and the other was mashed with black pepper and garlic, as was the bag cheese.
The camembries were flipped the next day, twice, and again today, are now almost firm enough for me to remove the moulds.
As an aside, this time the yoghurt was put in a thermos flask instead of a tub on a heater. It seemed to work quite well.
No photos so far because it all looks the same as previous batches.