Merry Christmass !!! cheese update :)
Posted:
Mon Dec 25, 2006 8:36 pmby BlueCheese
cut open some to see how they are doing.
One little scare was that the Camembert that was my first attempt. Tasted a piece with the rind and got a very bad after taste of urea or something. So checked the inside and it tasted fine, had a bit of an bitter aftertaste but i thingk thats from the milk i use since i also get it when i make yogurt.
Brie
Camembert
Posted:
Thu Jan 18, 2007 6:27 pmby BlueCheese
Have much more success with others, very nice and creamy
"Brie"
Posted:
Thu Jan 18, 2007 8:06 pmby BlueCheese
Thanks!
Learnt allot, dont mind when things go pear shape , it just shows me what not to do or let happen. So far non have gone into the bin. Thats why I did a bunch in a short time, that way im ready to do biger bayches
Posted:
Fri Jan 19, 2007 2:05 pmby Richierich
BlueCheese wrote:Have much more success with others, very nice and creamy
"Brie"
Sorry if this question is answered elsewhere, but, do you have a recipe for the Brie, it looks wonderful, maybe that should be my next challenge......
Posted:
Fri Jan 19, 2007 4:38 pmby BlueCheese
No Prob, I have all my stuff documented on my website;
http://telusplanet.net/public/hsource/cheesemaking/
Posted:
Fri Jan 19, 2007 4:52 pmby Richierich
Thanks BC, do you think you could use buttermilk and the brie for the culture as mentioned with other recipes on here, or do I need to buy a starter culture? Do they need to go in a cave like the stilton? Is the 9 degree ripening temp crucial or is a bit above it okay, I would suspect my Stilton is sitting at approaching 15C.
Sorry for all the questions!
Posted:
Fri Jan 19, 2007 5:40 pmby BlueCheese
When u buy the starter culture, its the culture that will give it a specific cheese group taste. Lots of people from what ive read use buttermilk as a starter so I would say go for it and see what happens. Adding a piece of cheese to the batch (blitz it) will hoepfully give u some of the traits of the cheese u are trying to make. As for ripening, people do what they have available, stick em in the bottom of the fridge, stick a thermometer in their so u know how cold it is and try and aim for the temp that is recomended for the specific cheese.
No prob with the questions, makes it a great resource when all people submit their experience.