This type of soft moldy cheese is perhaps the most popular and famous in Russia. The cost of Camembert and Brie (the fundamental difference between these varieties is in the percentage of fat content) is quite affordable in Russian stores, and those who like to spend an evening with a glass of good red wine often bought such cheese for a company to drink. Unfortunately, after the introduction of a ban on the import of a large assortment of Western products into Russia, Camembert can only be found in premium supermarkets. But here homemade cheese making can come to your aid, after which you completely forget about shopping for cheese in the store.
It is necessary
A saucepan for 4 liters of milk, the milk itself, mesophilic starter culture, calcium chloride, rennet, two cheese molds, a tray for draining the whey, a few clean tablespoons, coarse salt, Penisillium candidum and Geotrichum candidum bacteria cultures
Instructions
Step 1
The first step for further successful cheese making is to prepare all the necessary ingredients and containers so that in the future you do not have to run around the kitchen and waste precious minutes.
Step 2
Pour all the milk into a saucepan and heat it to 30 degrees Celsius. This level is perfect for starting the active work of yeast and mold.
Step 3
Remove the saucepan from the stove and pour about 1/5 teaspoon of mesophilic starter on top of the milk. Then add literally 1/3 teaspoon each of both moldy crops. You need very little mold, do not try to put more, as in this case, more does not mean better. Change or rinse spoons thoroughly before handling each ingredient so that foreign culture does not get into the bag with the other.
Step 4
Mix the ingredients well, but smoothly and slowly, without stirring up the milk, as too vigorous action can lead to the loss of a structure that is very important for this product. Since the volume of the pan is quite small, this can be done with a large slotted spoon or a regular tablespoon. Then dissolve calcium chloride in a little water in a glass and pour the liquid into a saucepan. In this case, a dose of about 1/2 teaspoon of a well-shaken ingredient will be sufficient. Do the same with rennet, which you need even less - about 1/3 spoon.
Step 5
Stir the entire volume of milk in a saucepan again thoroughly and leave it curdled for 1, 5 hours. If during this time the coagulation was insufficient, leave the milk for another 15-20 minutes.
Step 6
When the milk is curdled enough, cut the entire volume of the curd with a knife into cubes with a side of 1.5-2 centimeters. Stir the contents. If you find large pieces of clot, cut them with a knife as well. Then slowly stir the contents of the saucepan for 10 minutes to firm up the curd and release the whey.
Step 7
Place both molds on the whey drip tray, in which gently and evenly line the entire contents of the pan.
Step 8
Do not be alarmed if there is not enough space in the cheese tins right away. Soft curd grains compact quickly and well in just a matter of minutes.
Step 9
Over the next 4 hours, allow the cheese to free itself even more of the whey by turning the molds every half hour. Drainage mats are perfect for this and should be placed on the open side of the mold.
Step 10
Leave the cheese to dry for another 10 hours without removing it. After that, remove each head and pour 1/2 teaspoon of salt on each side. Salt the entire head well, after which you will clearly feel with your hands how the serum separation has increased. Leave the cheese to dry in the mold for another 3-4 hours.
Step 11
Take a container with a tight lid. Place several layers of paper towels on the bottom and a drainage mat on top. Already on it - the cheese head itself. Soak the cheese in the refrigerator for 2 weeks, turning the head over and changing the towel every day. Be careful not to accumulate moisture on the sides and lid of the container, which can attract bad molds.
Step 12
White fluffy mold will begin to appear on the surface of the cheese after 3-4 days of being in the refrigerator. After two weeks, the heads will need to be transferred to special double-sided paper. If you don't have one, use plain foil. After 4 weeks, the cheese will be ready to eat.
