My Camembert cheese came out fantastic using your recipe and preparation method. I made a lot and will give most away. My wife and neighbor are afraid of it. It does have a pungent smell. I don’t have as much white mold as you. I bought my starter Camembert cheese mold from a grocery store that sells it in tuna style cans. It had very little white mold. I did use a small piece of their Camembert cheese also as a starting agent along with the yogurt. Success!
I luv how u show how easy it can be and that u can actually use the scrapings of molds from another cheese to make your own cheese. I live in the little town of Cumberland MD and I've never seen a video like urs using this process. I've watched alot of videos too.
Ciao, Andrea. I just finished taste my Camembert made according your recipe and directions. It is SPECTACULAR! I used raw milk (direct from the cown) and due that, I did not add fresh milk cream. Many thanks for spliting such delicious with us. Cheers from Brazil.
I make brie cheese at home and I find that using 6" plastic white drain pipe cut to size with some radial drainage holes makes it easier to flip. Also use a plastic mosquito mesh between mold pot and sushi mat also making it easier to unstick when want to flip. After 10 days when white mold is done, I wrap them in aluminum foil for the next 3 weeks. Also makes it easier to flip and no need for plastic container.
İ made Mozzarella cheese last week by your receipt and it was perfect. This weekend planing to start Camembert. Hope everything will go smooth. Thank you for you clear receipts!
Always a great pleasure to follow your wonderful food experiences, after a few years following you, you still are my favourite food channel. Congratulations and looking forward to see your future videos. Raoul (French guy in the Netherlands).
Hi it's really great cheese. thank you for it. I'm glad that you show us the easy way to do it without any termophillic culture and molds. I am waitin from you easy way for doing parmesan cheese. Good luck👍🏻
What a comembert cheese. And God is better than what is sold. Thank you I wish you more success. I will inform you of the results of other cheese. In sha'a allah
Thank you for making this brilliant video! I love it! Camembert is one of my very favourite cheeses- it’s SO Delicious with a proper French baguette, spread with delicious Jersey butter - along with some pickles to add even more flavour to your cheese eating experience!? Mmmmm 😊delicious!!! ❤❤❤
I made this, and it is delicious! Not pretty like yours though! I stored all 4 in one plastic box, and they didn’t dry out enough. The top layer is soft. I made molds from a larger straight sided bottle. I used a soldering iron to melt holes all around. I used the white mold from Goat milk Brie. I might use Goats milk next time!
Hello Andrea! This looks delicious. I was wondering if i don't have whey water, do i add water? I can't see that in the list of ingredients. Thank you so much 🙂
This looks like such a good and simple approach to making Camembert cheese. I love the idea of using cultures from a store bought cheese to introduce the cultures into the cheese. Not sure I understand the reason for adding both the yogurt AND the whey. If you collected whey from a previous batch of cheese making that whey will have all the lactic bacteria you need to "ripen" (sour) the milk.
@@Spectacular-cuoredicioccolato: I make cheese almost every week ( 1 US gallon of milk to make about 1 lb of cheese and to culture the milk I use whey I collect from kefir I make from grains. I allow the cultures to ferment the milk for about 50 minutes and then add rennet so that's another 50 minutes...
Thank you very much and your recipes are good I will try to find. This cheese is in my country, but if I do not find, is there another way to get healthy mold
Hello from Brooklyn NY Just found your channel love it. What if you don't have the mold(what you were scraping off the other cheese)? What do you do? Thank you.😊
Hi Andrea, can you clarify for me how much WHEY do you use in making this cheese? Also if the amount is 500ml of whey do I remove 500ml of milk? Or is it 5ltrs of milk PLUS 500ml of whey? Are you storing the cheese IN the fridge whilst you drain or out in the room? Thanks. And thanks for your great recipes. I only ever make your cheeses they are so good!
Hi 👋🏼 500 ml of whey 👍🏼 but if you add 1 liter it will be fine Yes 😀 5 liters of milk plus the whey I drained it at room temperature When you make some cheese send me the pictures on instagram 😉
@@Spectacular-cuoredicioccolato Hi mate, sorry I know this is an old video, but was wondering if it's safe to leave it to drain at room temperature in Thailand? Is it too hot/humid?
Hi Andrea. Love your videos! Can you tell me at what temperature and humidity you age the camembert please? Thanks, looking forward to watching more videos!
Thanks chef , I still need to get rennet from the brew shop 🤣 Don’t know why but they sell all the cheese making goods, BTW, great angle with the mold , Bellissimo , Ciao
when in the first stage where the curds are in the molds is that being refrigerated or is that being kept at room temp until they reach the desired size?
Hi, Just making this, Question after you put the rennet in the milk and wait for 1 hour. You say to leave is in the basket for 12 hours. Is this inside of outside the fridge? Thnk u❤
cuorediciocolatto, the cream you use here is it heavy whipping cream? I am a ok chef here at home, but dream of trying to make some good cheese and some wine and perhaps limoncello too someday, and your video here makes it look like I should perhaps give this a try. Mile grazie! Ciao!!! Oh, in your red wine video, you have that super yummy looking bread-is it home made, if so, did you share a video for it-I love bread and pasta!
Andrea, I don't know if I'll make this but I enjoy watching your videos no matter what you are making. 👍Ahh, I see a Panettone recipe, I love that bread. I have to watch that. Say, did you ever find research on the anchovy, green onion, basket cheese focaccia topped with bread crumbs (like the St Joseph's saw dust they put on top of bucatini with anchovy) I asked you about? I guess there's a few focaccia with anchovy recipes but they don't say if they're Sicilian or not. Thank you!
@@Spectacular-cuoredicioccolato Yes, it's your focaccia from puglia, spectacular! Yes too many recipes for focaccia 😮💨I've found a few with anchovy and different ingredients. All focaccia are great 🤗 love them all. In the US where I live there's thing called tomato pie. It's a thick focaccia with a crusty rim and covered with a simple tomato sauce and grated romano cheese.🤤 Thanks for the help Andrea! 😁👍
Good evening. What is the benefit of adding whey in the milk? If I don't have whey from rennet curded milk, can whey from lemon juice curded milk be used, considering the remaining acidity will be diluted in the 5 l of milk? Thank you! PS: I love your channel. I started with your pancetta recipe that I have done time and again to the pleasure of all the family and my friends.
Good evening, if you have can help the coagulation of the milk . Yes 👍🏼 you can use 500 ml of whey in 5 liters of milk, whey from lemon juice it will be fine for the first time 😉
Andrea, how does the whey help the cheese by adding it to the milk? Does it make a firmer cheese? I always keep my whey for smoothies and making bread, but I have never put it in the milk to begin making cheese. Can you explain pleas. Thanks!
For anyone wondering the needed cultures are Geotrichum Candidum and Penicillium Candidum as well as a mesophilic culture like Flora Danica, these can be purchased online.
@@Spectacular-cuoredicioccolato Its more cost effective and reliable than scraping it off an already made commercial cheese as some of them have stabilizers and natamycin for mold reduction and that isnt necessarily something you want in a cheese unless you need it. If you ever want to make hard cheeses or other kinds let me know I have tons of experience and can help you with tips and research.
Thanks 🤩 I would like to make hard cheese but I don’t know how long I should wait 😬 usually it’s to long and moving home every6 months it’s complicated
@@Spectacular-cuoredicioccolato You can make some hard cheeses in 2-3 months a good starter cheese is Cotswold from england it doesnt need a long aging period and is very tasty.
Hi, I'm currently making your cheese with raw sheep milk and used a store bought camembert and brie to take the mould, just finished the process of salting today and now I'm waiting and hoping for my white mould to start growing. could you please advise if the cheese from which you took the mould was one of those common camembert that's wrapped up or was it from a specialized artesian shop? I bought mine from Lidl so maybe you know the kind I'm referring to.
@@Spectacular-cuoredicioccolato I'm happy to say that my cheese has a very beautiful mould growing all over it. it is fully covered and really smelling nice. I wish there is a way to share a picture of it.... so proud of it :). I used 5 litres of raw sheep milk, 250 ml of fresh cream, 150 g of yogurt and mould from a Lidl camembert and a brie. In all I managed to get 6 nicely sized cheese wheels. I will try and let the, age of 3 to 4 weeks. Thanks so much for the recipe, what i like most is that i did not have to use any cultures as its impossible to find here in Malta.
I've been wondering if you could just use the mould from store-bought cheese for innoculation. Thank you for showing us alternatives to buying things like that from specialty online stores.
My Camembert cheese came out fantastic using your recipe and preparation method. I made a lot and will give most away. My wife and neighbor are afraid of it. It does have a pungent smell. I don’t have as much white mold as you. I bought my starter Camembert cheese mold from a grocery store that sells it in tuna style cans. It had very little white mold. I did use a small piece of their Camembert cheese also as a starting agent along with the yogurt.
Success!
Spectacular 🥳👍🏼🤪 bravo 👏🏼 enjoy it
Every time it will be similar but different because it’s homemade
Cheesemaking is something I've never tried, I'll give it a go when I've got time, thanks for making it look fairly easy.
😉 you will be very sodisfate 🤩🧀
Andrea, you are doing god's work. I love how you get back to the basic ingredients. Keep up the great content ~ from Canada!
😉 very easy recipe
Thanks for the receipt, I love the flavour of camembert it's very creamy.
Yes 🤤 spectacular
No its very cheesey
I luv how u show how easy it can be and that u can actually use the scrapings of molds from another cheese to make your own cheese. I live in the little town of Cumberland MD and I've never seen a video like urs using this process. I've watched alot of videos too.
Thanks ☺️
Many recipes are very easy 😉 the problem is to find the ingredients
Greetings from Italy
Ciao, Andrea. I just finished taste my Camembert made according your recipe and directions. It is SPECTACULAR! I used raw milk (direct from the cown) and due that, I did not add fresh milk cream. Many thanks for spliting such delicious with us. Cheers from Brazil.
Spectacular 🥳 thanks for sharing your experience with us and the video with friends and family
Thank you, Andrea! Your instructive videos help us make our culinary lives a lot more beautiful! Abracos de Brasil
Grazie ☺️ thanks for your support
This gentleman always do great quality food… amazing
Thanks ☺️ you are very kind
This channel makes me happy. So glad I just discovered it. Food people are SPECTACULAR!
Thanks for watching and sharing the videos
I make brie cheese at home and I find that using 6" plastic white drain pipe cut to size with some radial drainage holes makes it easier to flip. Also use a plastic mosquito mesh between mold pot and sushi mat also making it easier to unstick when want to flip. After 10 days when white mold is done, I wrap them in aluminum foil for the next 3 weeks. Also makes it easier to flip and no need for plastic container.
Thanks for all this advice 👍🏼 I should try 🥳🧀
İ made Mozzarella cheese last week by your receipt and it was perfect. This weekend planing to start Camembert. Hope everything will go smooth. Thank you for you clear receipts!
Spectacular 🥳 send me some pictures on instagram
As a new subscriber, I haven’t yet tried any of your recipes, but my god I can’t wait for this one
😂👍🏼 keep us updated
I love your videos. Very simple but super informative.
Thanks 🙂
the ending is a masterpiece, this tasting test was fairy
😉👍🏼 thanks
Always a great pleasure to follow your wonderful food experiences, after a few years following you, you still are my favourite food channel. Congratulations and looking forward to see your future videos. Raoul (French guy in the Netherlands).
Thanks for your support 🥳🤗
I will try this ! Thanks for the video !
Keep us updated 🧀
Great looking cheese. Spectacular! Cheers! ✌️
Thanks 🥳🧀
Andrea is a true master of food... what a fantastic youtube channel
Grazie 🤩 my dear
I love you, in my country where European goods are expensive and alcohol is ridiculously taxed, you are saving the day :)
😂👍🏼 thanks
Oh wow, always wanted to make Camembert, is my fave!
🥳😉👍🏼 keep us updated
@@Spectacular-cuoredicioccolato and that was also a great idea to make "Bleu Camembert" I'll give that a try, my two favorite cheeses combined!
😉
You are great. I really like that you create your own cheese and wine! It’s fantastic! Wish you kindness and happy!!👏🏼❤️
Thanks 😊 have a nice day 🥳
This cheez is so beautiful !
Spectacular 😉
Hi it's really great cheese. thank you for it. I'm glad that you show us the easy way to do it without any termophillic culture and molds. I am waitin from you easy way for doing parmesan cheese. Good luck👍🏻
Thanks ☺️ keep us updated and click on the bell 🔔 to watch the future cheese of the Parmesan 😉
Thanks man for simplicity
Thanks for watching and sharing the video 👍🏼
What a comembert cheese. And God is better than what is sold. Thank you I wish you more success. I will inform you of the results of other cheese. In sha'a allah
👍🏼 thanks ☺️
You taught me my first salami.
Thank you.
🥳 spectacular
Thank you for making this brilliant video! I love it! Camembert is one of my very favourite cheeses- it’s SO Delicious with a proper French baguette, spread with delicious Jersey butter - along with some pickles to add even more flavour to your cheese eating experience!? Mmmmm 😊delicious!!! ❤❤❤
Thanks ☺️
The "A" in "MAT" is the same as the "A" in "PASTA" 😀
I really like your work.
Thanks ☺️ for your help
I normally make fresh cheese, mozzarela and cream cheese at home. I'll try that next. Cheers from Brazil.
Keep us updated 🧀
This is next on my list of things to try. Can't wait
Send me some pictures when you have done it 😉👍🏼🧀🥳
I made this, and it is delicious! Not pretty like yours though! I stored all 4 in one plastic box, and they didn’t dry out enough. The top layer is soft. I made molds from a larger straight sided bottle. I used a soldering iron to melt holes all around. I used the white mold from Goat milk Brie. I might use Goats milk next time!
Spectacular 🤩 thanks for sharing your experience and your technique with the container 😉👍🏼
Fantastic video, I'm intrigued. Id love to give it a go!!!👍
Thanks 😉 keep us updated
I am making three Camembert cheese from your video 5 day in thankyou ☺️
Keep us updated 🥳
Hello Andrea, do you use Raw milk or pasteurized milk ? Love how you are making things so simple. Thank you !!
Raw milk is the best if you can find it 🤩
@@Spectacular-cuoredicioccolato is the % of fat in the milk critical in order to make the cheese ?
If so, how much % of fat is the best ?
Thank you ❣
You can find only 4%
@@DanaKot336
Spectacular! Great looking cheese! Need to try this.
🥳🧀👍🏼 keep us updated
here in New Zealand we love making Goat milk ricotta cheese home made !!!! very soft and delicate
Spectacular 🥳 now you to try this one too 😉
You're my hero, Andrea!
Thank you
Thanks ☺️🥳😂
Congratulations, my dear. It was great. I'll try your DIY for sure.
Thanks ☺️ keep us updated and send me some pictures
Super Dupa .. Spec -Tac - U - Lar ... Loving the videos you are making.. Keep up the Great work, Moito Bene, Hi from New Zealand ..
Thanks 🥳 for your support
spectacular! love camembert
Me too 🥳👍🏼🧀
Spectacular. Thank you for this lovely recèpe.
Welcome 🤗 thanks for watching and sharing
Cara, eu te amo muito. Obrigado pelo vídeo! Haha
😂👍🏼
Thanks for the video. I will be trying this! You make it look really easy.
Keep us updated 😉 it’s very easy
Hi, i do not have any whey at this time do i add water? or more milk? thank you
Skip the whey 😉 you can use it next time
Simple and very nature
Spectacular 😉
Spec-tac-oola, as usual chef. Bravo!!! Love all your recipes 👍🏼
🥳🥳🥳 thanks
Excellent presentation! Thank you 😀
Thanks for watching and sharing the video 😉👍🏼☺️
👏👏👏👏👏 beautiful job. Will this cheese soften inside, as it matures?
😉👍🏼 yes
Lovely, thank you gracie
Welcome 🤗
Very nice Andrea your good chef with nice explaining you have a lot of panteints great thanks 👌👍☺️
Thanks ☺️ for your kindness
Thanks ☺️ for your kindness
Hello Andrea!
This looks delicious.
I was wondering if i don't have whey water, do i add water?
I can't see that in the list of ingredients.
Thank you so much 🙂
Hi 👋🏼
The first time you can skip it
What did you add after the whey? Ws cream
Thank you very much for sharing your knowledge and your life -live ferments
Cream or yogurt
This looks like such a good and simple approach to making Camembert cheese. I love the idea of using cultures from a store bought cheese to introduce the cultures into the cheese. Not sure I understand the reason for adding both the yogurt AND the whey. If you collected whey from a previous batch of cheese making that whey will have all the lactic bacteria you need to "ripen" (sour) the milk.
Yes 😉 but I prefer to be sure 🤪 because with the milk from the supermarket it’s more difficult. Some time I need to add some drops of lemon 🍋
@@Spectacular-cuoredicioccolato: I make cheese almost every week ( 1 US gallon of milk to make about 1 lb of cheese and to culture the milk I use whey I collect from kefir I make from grains. I allow the cultures to ferment the milk for about 50 minutes and then add rennet so that's another 50 minutes...
🤩👍🏼 thanks for the advice
Well done 👍 it looks great 😊 and a beautiful place
Thanks my friend 😉👍🏼
Eres un genio
Grazie ☺️
Thank you very much and your recipes are good I will try to find. This cheese is in my country, but if I do not find, is there another way to get healthy mold
You can buy the starter online, the easiest way is from a cheese like I showed in the video.
Hello from Brooklyn NY Just found your channel love it. What if you don't have the mold(what you were scraping off the other cheese)? What do you do? Thank you.😊
Hi 👋🏼
You need it or from a cheese like me or you can buy the mold on Amazon
Thank you so much
Welcome 🤗
Hi Andrea,
How ate you...
Thank you for sharing with us your video's.
Do you have Caprone vherse recipe?
Thank you
😉 check this video ua-cam.com/video/nQJdBq2hFL0/v-deo.html
Super Spectacular in the Nature! ❤❀☀
Exactly 🥳😉👍🏼🤩🧀
Delicious. Thank you.
Welcome 🤗
Hi Andrea, can you clarify for me how much WHEY do you use in making this cheese? Also if the amount is 500ml of whey do I remove 500ml of milk? Or is it 5ltrs of milk PLUS 500ml of whey? Are you storing the cheese IN the fridge whilst you drain or out in the room? Thanks. And thanks for your great recipes. I only ever make your cheeses they are so good!
Hi 👋🏼
500 ml of whey 👍🏼 but if you add 1 liter it will be fine
Yes 😀 5 liters of milk plus the whey
I drained it at room temperature
When you make some cheese send me the pictures on instagram 😉
@@Spectacular-cuoredicioccolato Hi mate, sorry I know this is an old video, but was wondering if it's safe to leave it to drain at room temperature in Thailand? Is it too hot/humid?
@user-wk2ny3mh3f for 8 hours will be 👍🏼 ok
Im so excited to do it soon ❤😂🎉 if i use.rennet powder how many gram for 5 litres and should i dissolve it in water before i use it ???
Check on the box of the rennet because it is not always similar
Thank you Andrea, One question we don'
t have rennet in South Africa,can I use vinegar or Lemon Juice?
You can try but the cheese will be different
Hi Andrea. Love your videos! Can you tell me at what temperature and humidity you age the camembert please? Thanks, looking forward to watching more videos!
Sorry 😬 I don’t know. Because I don’t have the instruments, I used the fridge at the minimum power
Lovely.
Thanks 😉
Thanks a lot..For this recipe..
Welcome 🤗 thanks for watching and sharing 😉👍🏼🧀
Thanks chef , I still need to get rennet from the brew shop 🤣
Don’t know why but they sell all the cheese making goods,
BTW, great angle with the mold ,
Bellissimo , Ciao
😂👍🏼🍺 yes 😉 probably because it’s a good combination 🍺🧀
you are always simplifying complex European food
😂👍🏼 thanks
Very nice, it seems very good! Where is the background? Very nice nature!
South of Italy 🙂 Puglia
when in the first stage where the curds are in the molds is that being refrigerated or is that being kept at room temp until they reach the desired size?
Room temperature
This video is amazing, I want to make this cheese now. You need the fresh milk from the cow, right?
Yes 👍🏼 fresh milk 🥛
Hi,
Just making this,
Question after you put the rennet in the milk and wait for 1 hour. You say to leave is in the basket for 12 hours. Is this inside of outside the fridge? Thnk u❤
Outside the fridge 👍🏼
Thank you
Welcome 🤗
I loved your video!!!
Thanks 🥳🤩🧀
cuorediciocolatto, the cream you use here is it heavy whipping cream? I am a ok chef here at home, but dream of trying to make some good cheese and some wine and perhaps limoncello too someday, and your video here makes it look like I should perhaps give this a try. Mile grazie! Ciao!!!
Oh, in your red wine video, you have that super yummy looking bread-is it home made, if so, did you share a video for it-I love bread and pasta!
Heavy cream is perfect 👍🏼
ua-cam.com/video/3uW5zJcwGKg/v-deo.html
Not a big fan of Camembert but the texture on yours looks fantastic.
Question: what's the point/purpose of adding the wey?
Cheers
Help the coagulation
Best homemade cheeze
Thanks buddy 👍🏼😉
Живот је постао баш занимљивији од кад сам почео да гледам твоје рецепте,хвала ти пуно :)
Sorry 😞 I don’t understand
Thanks for all recepies ,life is much better now :)
😂👍🏼 welcome
Thanks for sharing as always! 👌🏼
Can you show us how to make mozzarella & feta?
Welcome 🤗
ua-cam.com/video/d-rfDXFRk9A/v-deo.html
Camembert is a hot French favourite. Now you show us how to so easily make it. And it looks very authentic too! Fantastic!
Welcome 😉
Andrea, I don't know if I'll make this but I enjoy watching your videos no matter what you are making. 👍Ahh, I see a Panettone recipe, I love that bread. I have to watch that. Say, did you ever find research on the anchovy, green onion, basket cheese focaccia topped with bread crumbs (like the St Joseph's saw dust they put on top of bucatini with anchovy) I asked you about? I guess there's a few focaccia with anchovy recipes but they don't say if they're Sicilian or not. Thank you!
Thanks for your support 🥳
I have not found yet the recipe 😬 too many focaccia recipes
Have you tried this one? ua-cam.com/video/wOuvDyMA_0M/v-deo.html
@@Spectacular-cuoredicioccolato Yes, it's your focaccia from puglia, spectacular! Yes too many recipes for focaccia 😮💨I've found a few with anchovy and different ingredients. All focaccia are great 🤗 love them all. In the US where I live there's thing called tomato pie. It's a thick focaccia with a crusty rim and covered with a simple tomato sauce and grated romano cheese.🤤 Thanks for the help Andrea! 😁👍
🤩 I hope to try it one day 😉
@@Spectacular-cuoredicioccolato Please do🙏It's an Italian/American dish 🤠👍
Do you have the recipe to share with me ? 🤩
I'm curious which is the best method to store the cheeses for long-term? And how long can they age or be stored?
You can store them in the same way that I showed in the video for 2 months more
Good evening. What is the benefit of adding whey in the milk? If I don't have whey from rennet curded milk, can whey from lemon juice curded milk be used, considering the remaining acidity will be diluted in the 5 l of milk? Thank you!
PS: I love your channel. I started with your pancetta recipe that I have done time and again to the pleasure of all the family and my friends.
Good evening, if you have can help the coagulation of the milk .
Yes 👍🏼 you can use 500 ml of whey in 5 liters of milk, whey from lemon juice it will be fine for the first time 😉
Andrea, how does the whey help the cheese by adding it to the milk? Does it make a firmer cheese? I always keep my whey for smoothies and making bread, but I have never put it in the milk to begin making cheese. Can you explain pleas. Thanks!
Exactly 👍🏼 help the milk to coagulate
Hey man, how you know I have a sushi mat that I've not used?🤔 Andrea, the spectacular psychic 🔮 😲🤣🤣
😂 everyone one at list one 😉 ua-cam.com/video/7nI4kob_Tuc/v-deo.html
Great video,thanks a lot.
Welcome 🥳
I really want to do this.
Bravo 😉👍🏼🧀 keep us updated
Bravo
🥳 grazie
For anyone wondering the needed cultures are Geotrichum Candidum and Penicillium Candidum as well as a mesophilic culture like Flora Danica, these can be purchased online.
Thanks for sharing this information 👍🏼
@@Spectacular-cuoredicioccolato Its more cost effective and reliable than scraping it off an already made commercial cheese as some of them have stabilizers and natamycin for mold reduction and that isnt necessarily something you want in a cheese unless you need it. If you ever want to make hard cheeses or other kinds let me know I have tons of experience and can help you with tips and research.
Thanks 🤩 I would like to make hard cheese but I don’t know how long I should wait 😬 usually it’s to long and moving home every6 months it’s complicated
@@Spectacular-cuoredicioccolato You can make some hard cheeses in 2-3 months a good starter cheese is Cotswold from england it doesnt need a long aging period and is very tasty.
Spectacular 🤪 if you want to share the recipe I will be very happy to make it 👍🏼 thanks in advance
Hi, I'm currently making your cheese with raw sheep milk and used a store bought camembert and brie to take the mould, just finished the process of salting today and now I'm waiting and hoping for my white mould to start growing. could you please advise if the cheese from which you took the mould was one of those common camembert that's wrapped up or was it from a specialized artesian shop? I bought mine from Lidl so maybe you know the kind I'm referring to.
My one was from Lidl too 😂👍🏼 keep us updated. Artesian Camembert is not so easy to find in Italy
@@Spectacular-cuoredicioccolato I'm happy to say that my cheese has a very beautiful mould growing all over it. it is fully covered and really smelling nice. I wish there is a way to share a picture of it.... so proud of it :).
I used 5 litres of raw sheep milk, 250 ml of fresh cream, 150 g of yogurt and mould from a Lidl camembert and a brie. In all I managed to get 6 nicely sized cheese wheels. I will try and let the, age of 3 to 4 weeks.
Thanks so much for the recipe, what i like most is that i did not have to use any cultures as its impossible to find here in Malta.
@VickyGrechMatic spectacular 🥳 and congratulations 🎉
If you like you can send me the pictures on instagram
Delicioso, Gracias por la receta🌷🌷🌷🌷🌷🌷
Prego 🤗
Wow good morning Chef new recipe ❤️
Hi 👋🏼
Yes 😉 this cheese is spectacular 🤩
Have a nice day
@@Spectacular-cuoredicioccolato thank you somuch for sharing this delicious cheese soon I’m gonna make cheese ❤️
Brava 🤩 send some pictures when you have done 😉
Excellent 😍
Thanks 😊
Tuesday 😉
bellissimo! Have you tried Cambozola?
No yet 😉
Hi, wonder if there's a replacement for rennet, I can't seem to find any in my area, not even online.
Check this video ua-cam.com/video/L4ZBGX-6xug/v-deo.html
Oh, the soup spoon is called a ladle, btw? Just so you know my friend!? 😊
Thanks 😬 I will it forgot for sure
After heating the milk to 37C, is it not recommended to let it sit for some time to let the bacteria grow *before* adding the rennet?
Up to you but when you add the rennet the milk should be at 37*C degrees 😉 remember
Would you make a video on mostarda? I'd enjoy very much
Maybe in in the future 😉 probably in the summer
"I don't know if you used the sushi mat. You bought it for sure" 😂
🤪🤣😜
I've been wondering if you could just use the mould from store-bought cheese for innoculation. Thank you for showing us alternatives to buying things like that from specialty online stores.
Thanks for watching and sharing the video 🥳😉🧀
Yes, I believe he said the mold came from a blend of Camembert and Blu Cheese.
@@nancymcshane3501 I meant that I'd been wondering about that for a while, and that this video answered my question, but thank you.