Camembert, with its creamy texture and rich flavor, is a beloved cheese that originated in Normandy, France. Making Camembert at home can be a rewarding experience for any cheese enthusiast. This guide will take you through the detailed steps of making Camembert, including the ingredients and equipment you'll need.
Ingredients Needed
- 4 liters (about 1 gallon) of whole cow's milk (preferably unpasteurized)
- Mesophilic starter culture
- Penicillium candidum (white mold)
- Rennet (animal or vegetable)
- Cheese salt
- Non-chlorinated water
Equipment Needed
- Large pot for milk
- Thermometer
- Long knife (curd cutter)
- Ladle
- Camembert cheese molds
- Cheese mat
- Cheese paper for wrapping
- Cheese cave or a space in your refrigerator for aging
Step-by-Step Process
Step 1: Warm the Milk
1. Pour the milk into the large pot.
2. Slowly heat the milk to 32°C (90°F), stirring gently.
Step 2: Add Cultures and Mold
1. Sprinkle the mesophilic starter culture over the milk. Let it rehydrate for a few minutes, then stir it in.
2. Add the Penicillium candidum to the milk and stir.
Step 3: Coagulation with Rennet
1. Dilute the rennet in a little non-chlorinated water.
2. Stir the rennet into the milk and let it sit for about 60-90 minutes, or until the milk has set and has a yogurt-like consistency.
Step 4: Cutting the Curd
1. Cut the curd into 2 cm cubes using a long knife.
2. Let the curds rest for 5 minutes.
Step 5: Ladling the Curds
1. Gently ladle the curds into the Camembert molds placed on a cheese mat.
2. Fill the molds, allowing the whey to drain. The curds will shrink as they drain.
Step 6: Flipping the Cheese
1. After about an hour, gently flip the cheeses in their molds.
2. Continue flipping every hour for the next 4-5 hours.
Step 7: Salting
1. Remove the cheese from the molds.
2. Sprinkle cheese salt on all sides of the cheese.
Step 8: Aging
1. Place the cheeses on a cheese mat in your cheese cave or a designated area in your refrigerator.
2. Age the cheese at about 12°C (54°F) with 85% humidity for about 4 weeks.
3. Turn the cheese daily for the first two weeks, then twice a week thereafter.
Step 9: Wrapping and Final Aging
1. After 4 weeks, wrap the cheeses in cheese paper.
2. Continue to age for another 2-4 weeks in your cheese cave or refrigerator.
Tips for Success
- Sanitation: Ensure all equipment is thoroughly sanitized.
- Temperature Control: Maintaining the correct temperature is crucial for successful cheese making.
- Patience: Cheese making is a slow process. Don't rush it, and enjoy the journey!
Conclusion
Making Camembert at home is a delightful challenge that rewards you with a delicious, creamy cheese that's a testament to your skill and patience. While it requires careful attention to detail and temperature, the process is deeply satisfying. Serve your homemade Camembert with a crusty baguette and a glass of wine, and savor the fruits of your labor!
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