Thanks for sharing these cheese making videos. I'm watching you from Hungary, but because I lived in France for almost 20 years, I love the french cheeses. So, because Camembert is originally a cheese from France, Normandy region, you were actually pronouncing the name correctly :) Americans love to americanize all the foreign words. Your videos are great and a good source of learning and not making too many mistakes as a beginner. All the best to you.
Thank you. I enjoy your videos, You're a lot of fun.🙂 I've ordered some cheese fixings, and I will be making my first Bulgarian feta cheese soon I can hardly wait, thanks again.
Oh you read my mind! Definitely wish I had a cow. She’s quite the saleslady too! I was fine with American and cheddar and now I’m wanting to make a cheese I never even heard of! Well maybe heard but knew nothing about. It really sounds wonderful Jennifer.
Jennifer, so, a couple of days ago, I made some cottage cheese, and I used my cheese press to expel the whey, washed it and repressed it. Then I added cream and salt, and using the original recipe, it came out really 'flat' tasting. I went and re-added a second bit of salt. Since I didn't want to add in iodine, I used kosher salt, and I added that to the cream about an hour before adding, each time, and I had to use way more cream because the cottage cheese was way dry. Also, I did stir the cream/salt mixture pretty well to smooshify the larger crystals. The next day, I took it out of fridge, and it was very much too salty. Yesterday, I took it out of the fridge, let it sit for around 5 hours, and it was perfect!
The magic of camembert! The daily delight of seeing the fluffy bunnikins mould enveloping those neat little rounds, and the fresh mushroomy scent! I've only made it once, and I called it chèvrembert. I used fresh raw milk from my goats, no culture or clabber. But I cut a small piece of bloomy rind off a purchased French camembert, and let it steep at room temperature in a covered cup of milk overnight, strained this then added it to the morning's milk. The process went perfectly, I was amazed! The joy of making your own is having so many cheeses that you can, indeed must, eat them at every stage, from new and firm to the runniest most pungent. They change in flavour and texture every day. The problem with your curds not sinking is the size of the lumberjack chunks you were putting into those moulds. Lack of surface area for whey to seep out. I took fine slivers off the surface of the curd with my skimmer, carefully slid them into the mould without inverting or dropping them in, and they drained really fast. Your biggest one drained faster because you were down to using curds that had been broken up already, and when the skimmer is inverted and the curds drop in, they shatter more. So lots of surface area.
Such good points about adding the curds to the molds --- thank you!! And about the camembert you made with another cheese: I've been wanting to try this! Question: was the ratio one cup of "cheese-cultured" milk to one gallon of milk?
Oops! Just noticed your reply. I was just winging it, no science or recipe involved. So I don't exactly know the quantities. From what I understand, microbes reproduce themselves every 20 minutes. So even if you start with half the specified number of microbes, it will only take an extra 20 minutes for the final number to double. I think I got the idea of using a piece of another cheese from John Seymour, of Self Sufficiency fame. He and Sally never used to use starter. They would leave the evening milk at room temperature overnight, then add the fresh milk to it in the morning, and start heating from there. This effectively cultured the evening milk's own starter microbes, not as thick as clabber of course, but equivalent to your milk with clabber stirred in. The starter cultures die off quickly in finished cheese, but the moulds are still alive. So this works with blue cheese as well. Use a little mould scraped from a blue cheese, dissolved in milk, and add that to your pot.
Good answer! In fact, I have read of cases of Alpine cheeses being inoculated with the rinds of very old cheeses stored in clay pots. Thanks for this conversation ❤❤❤
Love your videos Jennifer, thanks so much for all the work you put into them, I learn a lot while laughing and relating. My man is milking 5 cows ATM, up till last month we milked only 2 ever. We are breaking in heifers to be sold as house cows to freinds and others. Love seeing your big kids and wondering how many are there?!
Can you tell me where you got the plastic mats you used in this video? I think the ones I have are too fine a mesh and the cheese doesn’t drain/dry quickly enough. I like your casual attitude towards cheese making.
Common Bears cheese! I love this cheese. Same with Jarlsberg. I hope i can make my own some day :) Camenbert is good to cut the top of it and let it melt in the oven and use it to dip bagett. SO yummi.
Just fascinating!!! Thank you for showing your process! And I love the problem solving ! I have made 4 derby goat milk cheeses so far and discovered if I add just a cup of cow cream I get the same amount of cheese out of 2 gallons than what I got out of 3 gallons without the cow cream! Now I'm just waiting for the taste test end of June! ~jc
I feel like such a dunce for throwing away my batch of brie because of the horrible smell it was putting off. You described it perfectly, and all I really needed to do was give them time. BTW, did you notice any smell transfer to the other cheeses you were ripening?
I love watching you even though I will never ever ever be able to make cheeses as good as yours because I will never ever have access to fresh milk. But that's OK I make good cheeses anyway.
Jennifer, my favorite cheese to eat on a daily basis is St. Marcellin. Preferably as gooey and runny as possible, and smelling of ammonia. So runny that one requires the use of a small spoon to apply the cheese to a good piece of fresh, stone baked bread instead of a knife. Eaten with the rind and paste mixed thoroughly together before applying it to the bread. Although, I have to confess that I have eaten dozens and dozens of St. Marcellin cheeses directly out of the ramekin with a spoon and never bothered with the good bread! Unfortunately, my current income rarely affords me the opportunity to purchase St. Marcellin because it is very pricey compared to the amount by weight per dollar spent. The weight of a typical St. Marcellin cheese is approximately 80 grams or 2.82 ounces. The current price for an imported St. Marcellin cheese in the United States hovers between $9.00 and $12.00 per ramekin-clad cheese, putting the price per pound up there with some of the pricier well-aged cheddars at $52.00 to $65.00 per pound. Once I get set up for making cheese, St. Marcellin cheese is going to be the first style of cheese that I intend to make, regardless of the fact that it's considered an intermediate skill level cheese or how many failures occur before I manage to get it right. My point is that the small size of a St. Marcellin cheese makes it even more fiddly and a pain in the butt to make than the petite camemberts that you are making in this video. In addition to the almost mandatory requirement for a set of ceramic ramekins into which the cheeses need to be aged in. I searched the internet thoroughly and found the best price for white ceramic ramekins with the proper diameter opening at www.webstaurantstore.com, although one ends up with a case of 48 ramekins for the price of about 18-24 as sold on Amazon. The ones on Amazon are just a little too big in diameter, and it is that snug press fit of the cheese fresh out of the mold into the ceramic ramekin that apparently is critical to the ageing process. I read somewhere, I can't remember where, that the ceramic ramekin also aids in the development of the runny paste.
Love it thanks! I’ve been using my clabber too. I’ve only been able to eat my chèvre but it’s yummo! Goat clabber is much more delicate too I can’t shake or stir it when I feed it!
It's just a stainless steel slotted spoon. I link to it on my recommended products page (here's the direct link: milkslinger.com/product-category/recommended/tools/).
Hi Jennifer. I'm a massive fan of your videos from Cape Town! I've been making cheese on and off for around 2 years so your videos are really cool to watch. Have you ever heard of Langres cheese? When you were taking your little cheeses out of the moulds I thought that is what you were going for! 😂 You should look it up and see what the legend says about how you're supposed to use the concave top of the cheese! Thanks again for the amazing videos!
Is there a difference between clabber and buttermilk? And how do you make your clabber? I have goats so I just make raw goat cheese. And you substitute your clabber for mesophilic cultures?
Yes, there is a difference between the two. Clabber can be used in place of meso and thermo cultures. (When I have it on hand, I use it for ALL my cheeses.) How To Make Clabber: bit.ly/3nX5u3v (blog) How to Make Clabber: bit.ly/3VPX1Me (UA-cam)
I know this is an old video but hopefully you’ll see this. I made these but after sotting overnight, I went to flip them and they have a slimy substance on them. It’s clear but it’s like the whey turned slimy. Is that normal?
Yes, that's normal. Make sure there is good air flow in your aging box. Daily wipe out any condensation that forms on the box. Often my white mold cheese get funky before they get better. Keep going!
I get most of my supplies from New England Cheesemaking. (I link to the tools and ingredients I use in the description box below the videos.) As for what cheeses to start with? Anything, really! Whatever kind you like --- just go for it. Cuajada is a simple soft cheese; Gouda is a lovely pressed cheese. Plan to screw it up a few times, but just keep going and you'll eventually get the hang of it!
Gran trabajo Soy maestro quesero y te recomiendo que la concentración de sal sea del 1-1,5% en lugar del 2%. Ya que cuanto más lo madures más se notará el exceso de sal. Igualmente es un gran trabajo, te ha salido muy bien!
I think you need them to get the whey out completely. They were NOT going down and shrinking in size due to the fact they were dipped in water the whole time. Perhaps draining the whey out into a set up where whey drips out of the cheese mold would be a good option.
Maybe. . . but I don't quite think that's true because ricotta drains just fine sitting in a whole pan of whey. I suspect the bigger issue is that the curds weren't cut and/or I wasn't patient enough. I think I just need to make more of them and get more familiar with the process, tweaking as I go.
And I take it you make the cheese out of raw milk is that correct? And what's the deal about having to age at 60 days ? by law? But great video. I made some Camembert but I think it got too wet in there because they said you're supposed to have high humidity. So I put water at the bottom and got the blue mold.. or blue green mold.
Yes, I use raw milk. 60 days is a law thing . . . maybe? I don't pay much attention to those rules, so I'm not sure. Re humidity: if you have sitting water/condensation --- that's too much. Wipe it out.
Hi! I'm your new subscriber, greeting you from Mexico. 😍🇲🇽 Let's see: I see some details that perhaps should be considered 1. ¿Why don't you try cutting the curd into 1 inch cubes? If you let these curds rest for 10 minutes you will be able to manipulate the molding better. 2. In your salting, I see that you used more salt to salt the sides of the cheese than you had estimated with the 2% salt formula. Could that be the reason why it is salty? The formula I knew was the weight of the cheese x 0.02 to be exact. If you have a 200 gram cheese, then it requires approximately 4 grams of salt 3. I see that you matured the cheeses very well and I have a question regarding your clabber, since I also use naturals cultures: How was the final acidification of your cheese? Was it a lot or was it very soft? I want to try it with natural culture but I want to avoid excessive acidity. Thanks for sharing your experience and method. God bless you ❤
My first time making cheese, the cheddar cheese l made thinks it’s a Camembert cheese,it’s kind of heavy (damp in the middle)It’s been 5days and still moisture is coming out ?????🥴
I suspect the curds weren't cooked quite long enough. (But I don't know for sure, of course.) If you're comfortable messing around, you could crumble it up, heat the curds, and then re-press it. Or check out this video where I made mozzarella from a too-soft wheel: bit.ly/3MemzxU
So if your cows giving 2 gallon a day meaning cheese production every 3 days so almost a hundred cheese a year saying you’ve got a big family and community
Some times of the year we getting 8 gallons a day, and then some times of the year we get only 1.5 gallons a day. Currently only 3 people living in our home, but we share with people, yes. And there are lots of failures, too!
Another thing I learned was that you can store the sushi mats unwashed in the freezer labelled and then reuse them next time you make camenbert. The bacteria will transfer to the new cheese and provide your furry skin.
![How To Make A Natural Rind Butterkäse [Excellent For Beginner Cheesemakers!]](http://i.ytimg.com/vi/LyvHwVn5Oe4/mqdefault.jpg)
![How To Make A Natural Rind Butterkäse [Excellent For Beginner Cheesemakers!]](/img/tr.png)
Thanks for sharing these cheese making videos. I'm watching you from Hungary, but because I lived in France for almost 20 years, I love the french cheeses. So, because Camembert is originally a cheese from France, Normandy region, you were actually pronouncing the name correctly :) Americans love to americanize all the foreign words. Your videos are great and a good source of learning and not making too many mistakes as a beginner. All the best to you.
Hello, I am from Libya. I want to say thank you, thank you, thank you. May God bless your family and your life. A million thanks🎉😅😅😅😅😅😅❤
Thank you. I enjoy your videos, You're a lot of fun.🙂 I've ordered some cheese fixings, and I will be making my first Bulgarian feta cheese soon
I can hardly wait, thanks again.
Had to watch this video again .. love the Camembert with goat milk!!! I hoard it and freeze it.
You're funny. Entertaining and I learn to make cheese at the same time. Who here is wishing they had a cow in the yard?
Oh you read my mind! Definitely wish I had a cow. She’s quite the saleslady too! I was fine with American and cheddar and now I’m wanting to make a cheese I never even heard of! Well maybe heard but knew nothing about. It really sounds wonderful Jennifer.
Great video on how to make Camembert. I greet you from Morocco. May God grant you success in all your work
Jennifer, so, a couple of days ago, I made some cottage cheese, and I used my cheese press to expel the whey, washed it and repressed it.
Then I added cream and salt, and using the original recipe, it came out really 'flat' tasting.
I went and re-added a second bit of salt.
Since I didn't want to add in iodine, I used kosher salt, and I added that to the cream about an hour before adding, each time, and I had to use way more cream because the cottage cheese was way dry.
Also, I did stir the cream/salt mixture pretty well to smooshify the larger crystals.
The next day, I took it out of fridge, and it was very much too salty.
Yesterday, I took it out of the fridge, let it sit for around 5 hours, and it was perfect!
The magic of camembert! The daily delight of seeing the fluffy bunnikins mould enveloping those neat little rounds, and the fresh mushroomy scent!
I've only made it once, and I called it chèvrembert. I used fresh raw milk from my goats, no culture or clabber. But I cut a small piece of bloomy rind off a purchased French camembert, and let it steep at room temperature in a covered cup of milk overnight, strained this then added it to the morning's milk.
The process went perfectly, I was amazed!
The joy of making your own is having so many cheeses that you can, indeed must, eat them at every stage, from new and firm to the runniest most pungent. They change in flavour and texture every day.
The problem with your curds not sinking is the size of the lumberjack chunks you were putting into those moulds. Lack of surface area for whey to seep out. I took fine slivers off the surface of the curd with my skimmer, carefully slid them into the mould without inverting or dropping them in, and they drained really fast.
Your biggest one drained faster because you were down to using curds that had been broken up already, and when the skimmer is inverted and the curds drop in, they shatter more. So lots of surface area.
Such good points about adding the curds to the molds --- thank you!!
And about the camembert you made with another cheese: I've been wanting to try this! Question: was the ratio one cup of "cheese-cultured" milk to one gallon of milk?
Oops! Just noticed your reply. I was just winging it, no science or recipe involved. So I don't exactly know the quantities.
From what I understand, microbes reproduce themselves every 20 minutes. So even if you start with half the specified number of microbes, it will only take an extra 20 minutes for the final number to double.
I think I got the idea of using a piece of another cheese from John Seymour, of Self Sufficiency fame. He and Sally never used to use starter. They would leave the evening milk at room temperature overnight, then add the fresh milk to it in the morning, and start heating from there. This effectively cultured the evening milk's own starter microbes, not as thick as clabber of course, but equivalent to your milk with clabber stirred in.
The starter cultures die off quickly in finished cheese, but the moulds are still alive. So this works with blue cheese as well. Use a little mould scraped from a blue cheese, dissolved in milk, and add that to your pot.
Good answer! In fact, I have read of cases of Alpine cheeses being inoculated with the rinds of very old cheeses stored in clay pots. Thanks for this conversation ❤❤❤
Love your videos Jennifer, thanks so much for all the work you put into them, I learn a lot while laughing and relating. My man is milking 5 cows ATM, up till last month we milked only 2 ever. We are breaking in heifers to be sold as house cows to freinds and others. Love seeing your big kids and wondering how many are there?!
I have 5 kids (and one daughter-in-law) and while all are in the area, only one is still at home with us.
I would love to see you try a langres style cheese....for me this has been the hardest style cheese to recreate
Love love love that you eat off of a dirty floor too! I’ve found mine people!❤
Love the show. Inspiring, entertaining and educational in equal measure. Edinburgh, Scotland.
Can you tell me where you got the plastic mats you used in this video? I think the ones I have are too fine a mesh and the cheese doesn’t drain/dry quickly enough. I like your casual attitude towards cheese making.
Never mind 🙂I saw the links in the notes.
yeah I am not liking the plastic mats, the bamboo mats seem to drain better and stay dry. Its like you have to shake out the plastic ones.
Common Bears cheese! I love this cheese. Same with Jarlsberg. I hope i can make my own some day :) Camenbert is good to cut the top of it and let it melt in the oven and use it to dip bagett. SO yummi.
Just fascinating!!! Thank you for showing your process! And I love the problem solving ! I have made 4 derby goat milk cheeses so far and discovered if I add just a cup of cow cream I get the same amount of cheese out of 2 gallons than what I got out of 3 gallons without the cow cream! Now I'm just waiting for the taste test end of June! ~jc
It never ceases to amaze me at how wildly milk varies. It's fascinating!
Wow, beautiful cheeses and with raw milk. They must be so delicious. I'm so envious!
I feel like such a dunce for throwing away my batch of brie because of the horrible smell it was putting off. You described it perfectly, and all I really needed to do was give them time. BTW, did you notice any smell transfer to the other cheeses you were ripening?
No, no! A perfectly normal mistake! Just chalk it up to learning. 😅 (And no, I never noticed the smell transferring...)
I looked at a few recipes for camenbert and the cut the curds fine and even stirred them for 15 minutes.
Yes! Researching and then adapting as you go is KEY to good cheesemaking!
I love watching you even though I will never ever ever be able to make cheeses as good as yours because I will never ever have access to fresh milk. But that's OK I make good cheeses anyway.
I bet your cheeses are fantastic!
@@jmilkslinger actually I'm amazed at how good my homemade cheeses are!
never say never! Dream and pray big.
Jennifer, my favorite cheese to eat on a daily basis is St. Marcellin. Preferably as gooey and runny as possible, and smelling of ammonia. So runny that one requires the use of a small spoon to apply the cheese to a good piece of fresh, stone baked bread instead of a knife. Eaten with the rind and paste mixed thoroughly together before applying it to the bread. Although, I have to confess that I have eaten dozens and dozens of St. Marcellin cheeses directly out of the ramekin with a spoon and never bothered with the good bread!
Unfortunately, my current income rarely affords me the opportunity to purchase St. Marcellin because it is very pricey compared to the amount by weight per dollar spent.
The weight of a typical St. Marcellin cheese is approximately 80 grams or 2.82 ounces. The current price for an imported St. Marcellin cheese in the United States hovers between $9.00 and $12.00 per ramekin-clad cheese, putting the price per pound up there with some of the pricier well-aged cheddars at $52.00 to $65.00 per pound.
Once I get set up for making cheese, St. Marcellin cheese is going to be the first style of cheese that I intend to make, regardless of the fact that it's considered an intermediate skill level cheese or how many failures occur before I manage to get it right.
My point is that the small size of a St. Marcellin cheese makes it even more fiddly and a pain in the butt to make than the petite camemberts that you are making in this video. In addition to the almost mandatory requirement for a set of ceramic ramekins into which the cheeses need to be aged in. I searched the internet thoroughly and found the best price for white ceramic ramekins with the proper diameter opening at www.webstaurantstore.com, although one ends up with a case of 48 ramekins for the price of about 18-24 as sold on Amazon. The ones on Amazon are just a little too big in diameter, and it is that snug press fit of the cheese fresh out of the mold into the ceramic ramekin that apparently is critical to the ageing process. I read somewhere, I can't remember where, that the ceramic ramekin also aids in the development of the runny paste.
Now I want to make a St. Marcellin!
Love it thanks! I’ve been using my clabber too. I’ve only been able to eat my chèvre but it’s yummo! Goat clabber is much more delicate too I can’t shake or stir it when I feed it!
Very nice video! What's the biggest difference between Camembert and Brie?
Camembert is younger and smaller. Brie may sometimes have a stronger flavor.
Looks really good, never tried camembert but looks awesome
What is the name of the spoon you use to mix the milk?
It's just a stainless steel slotted spoon. I link to it on my recommended products page (here's the direct link: milkslinger.com/product-category/recommended/tools/).
Can you make a triple crème Brie like st Andres?
That sounds delicious!
@ omg it is! If you’ve never tried it. Buy it and then recreate it in your version!!
Hi Jennifer. I'm a massive fan of your videos from Cape Town! I've been making cheese on and off for around 2 years so your videos are really cool to watch. Have you ever heard of Langres cheese? When you were taking your little cheeses out of the moulds I thought that is what you were going for! 😂 You should look it up and see what the legend says about how you're supposed to use the concave top of the cheese! Thanks again for the amazing videos!
Now I'm curious --- gonna go look it up!
Is there a difference between clabber and buttermilk? And how do you make your clabber? I have goats so I just make raw goat cheese. And you substitute your clabber for mesophilic cultures?
Yes, there is a difference between the two.
Clabber can be used in place of meso and thermo cultures. (When I have it on hand, I use it for ALL my cheeses.)
How To Make Clabber: bit.ly/3nX5u3v (blog)
How to Make Clabber: bit.ly/3VPX1Me (UA-cam)
I know this is an old video but hopefully you’ll see this. I made these but after sotting overnight, I went to flip them and they have a slimy substance on them. It’s clear but it’s like the whey turned slimy. Is that normal?
Yes, that's normal. Make sure there is good air flow in your aging box. Daily wipe out any condensation that forms on the box. Often my white mold cheese get funky before they get better. Keep going!
@ Thank you so much! I always appreciate your replies and advice immensely!
You are so much fun to watch. I want to make my first cheese. What do you recommend and where do you buy your supplies. I have a source for milk.
I get most of my supplies from New England Cheesemaking. (I link to the tools and ingredients I use in the description box below the videos.)
As for what cheeses to start with? Anything, really! Whatever kind you like --- just go for it. Cuajada is a simple soft cheese; Gouda is a lovely pressed cheese.
Plan to screw it up a few times, but just keep going and you'll eventually get the hang of it!
@@jmilkslinger Thank you for responding. It’s always good to hear back from content makers.
Beautiful ❤
Before I've even watched this, I've been charmed by the closed captioning rynning across your video. "Common Bear"😂
😂😂😂
Would regular wax paper work for wrapping?
No --- it's my understanding that wax paper doesn't allow the necessary airflow.
@@jmilkslinger damn something else to buy 😞
@@johnhowaniec5979 I know!! But it's worth it in this case...
Gran trabajo
Soy maestro quesero y te recomiendo que la concentración de sal sea del 1-1,5% en lugar del 2%. Ya que cuanto más lo madures más se notará el exceso de sal.
Igualmente es un gran trabajo, te ha salido muy bien!
Qué buena idea --- tiene razón! Voy a probarlo así la próxima vez. Gracias!
What brand and size are the containers that hold 4 cheeses? The one with the blue-ish lid?
I just checked --- no brand name that I can see. I got them at our Dollar Store, I think. Just any old cheap, shallow containers will work!
I’m cracking up. You are hysterical.
Hi i was just wondering, why dont you cut the curds.
Because the recipe I was following didn't say to, but I know other recipes have you cut the curds first. Either way, I guess!
I think you need them to get the whey out completely. They were NOT going down and shrinking in size due to the fact they were dipped in water the whole time. Perhaps draining the whey out into a set up where whey drips out of the cheese mold would be a good option.
Maybe. . . but I don't quite think that's true because ricotta drains just fine sitting in a whole pan of whey. I suspect the bigger issue is that the curds weren't cut and/or I wasn't patient enough. I think I just need to make more of them and get more familiar with the process, tweaking as I go.
And I take it you make the cheese out of raw milk is that correct? And what's the deal about having to age at 60 days ? by law? But great video. I made some Camembert but I think it got too wet in there because they said you're supposed to have high humidity. So I put water at the bottom and got the blue mold.. or blue green mold.
Yes, I use raw milk. 60 days is a law thing . . . maybe? I don't pay much attention to those rules, so I'm not sure.
Re humidity: if you have sitting water/condensation --- that's too much. Wipe it out.
Where do you buy your bacteria for making camembert
New England Cheesemaking Supply. (The exact links are in the description box below the video.)
Your children are lucky. A cheesey mom
جميل ورائع
You’re so like my Dutch sister
Hi! I'm your new subscriber, greeting you from Mexico. 😍🇲🇽
Let's see: I see some details that perhaps should be considered
1. ¿Why don't you try cutting the curd into 1 inch cubes? If you let these curds rest for 10 minutes you will be able to manipulate the molding better.
2. In your salting, I see that you used more salt to salt the sides of the cheese than you had estimated with the 2% salt formula. Could that be the reason why it is salty? The formula I knew was the weight of the cheese x 0.02 to be exact. If you have a 200 gram cheese, then it requires approximately 4 grams of salt
3. I see that you matured the cheeses very well and I have a question regarding your clabber, since I also use naturals cultures: How was the final acidification of your cheese? Was it a lot or was it very soft? I want to try it with natural culture but I want to avoid excessive acidity.
Thanks for sharing your experience and method. God bless you ❤
My first time making cheese, the cheddar cheese l made thinks it’s a Camembert cheese,it’s kind of heavy (damp in the middle)It’s been 5days and still moisture is coming out ?????🥴
I suspect the curds weren't cooked quite long enough. (But I don't know for sure, of course.)
If you're comfortable messing around, you could crumble it up, heat the curds, and then re-press it.
Or check out this video where I made mozzarella from a too-soft wheel: bit.ly/3MemzxU
Fun
You are an exotic creature 😊
50 Shades of Camenbert..., 😂
🤣
So if your cows giving 2 gallon a day meaning cheese production every 3 days so almost
a hundred cheese a year saying you’ve got a big family and community
Some times of the year we getting 8 gallons a day, and then some times of the year we get only 1.5 gallons a day. Currently only 3 people living in our home, but we share with people, yes. And there are lots of failures, too!
Some day I should try store bought common-bear cheese before trying to make it. (Okay, throw away comment to help the algorithm).
Perhaps if you cut the cheese, it would have drained faster.
You're right by how you say "Camembert" - hey it's a french word - Americans are not so good in foreign words / languages ;)
Another thing I learned was that you can store the sushi mats unwashed in the freezer labelled and then reuse them next time you make camenbert. The bacteria will transfer to the new cheese and provide your furry skin.