Camembert recipe at home. Camembert Cheese Goat's Milk Camembert Cheese Recipe

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

6 Mar 2017 Nov.

Content

This product is highly regarded by gourmets from all over the world. True connoisseurs eat the delicacy washed down with neutral wines that do not overpower the complex taste of the cheese, but soften its sharpness somewhat. Camembert is included in many French cuisine recipes: it is complemented by desserts, soups, and various sauces.

What is Camembert

The product is originally from France, but has won the love of millions of people from around the world. Camembert is a high-fat soft cheese made from high quality cow's milk (to get a delicate taste of the product, cattle are grazed on special pastures). The finished delicacy can have a color from snow-white or light beige to dark brick, and its aroma resembles the smell of dampness, while the more mature the cheese, the brighter it smells. The heads weighing about 300 grams are covered with a white crust, which is formed by a special type of mold.

The smell of Camembert

The aroma of the Norman delicacy is not to everyone's liking: it resembles the smell of delight, while the sharpness depends on the degree of aging of the product. If you feel that the smell of Camembert gives off ammonia or is too pungent, this indicates that the product has deteriorated. Real French cheese only comes with a creamy flavor. Other species, with additives such as mushrooms, bacon, garlic, cannot be called Camembert. The taste of the delicacy is spicy and tangy, with a subtle aftertaste of cream. At the same time, the middle of the product is soft, and the mold crust is dense.

How brie cheese and camembert differ

Outwardly, both types of product are similar - they have white mold on their surface. How is Brie different from Camembert? The main feature of Camembert is its higher fat content and softer consistency. So, even at room temperature, the treat begins to melt quickly inside. Brie cheese and Camembert differ, in addition, in shape: in the first it is triangular, and in the second it is round. Camembert's crust has a sharper taste and a bright egg-mushroom aroma. The smells of cheese also make a difference: the aroma of brie is more like ammonia, and the moldy surface is almost tasteless.

The benefits of camembert cheese

Beneficial features the product is explained by its composition: the cheese contains a lot of vitamins, amino acids, trace elements. Nutritionists advise including the variety even in the diet of those people who are lactose intolerant, since there is very little of it in Camembert. To improve health and prevent the development of various diseases, a person should eat only 20-50 grams of the product per day. What other benefits of camembert cheese:

• the delicacy promotes the treatment of gastrointestinal diseases, provides the prevention of cardiovascular pathologies;
• thanks to phosphorus and calcium in the composition of the product, it is able to strengthen the skeletal system, prevent fractures, arthrosis, etc.;
• Since cheese mold contains substances that produce melamine, eating the treat helps protect the skin from sunburn;
• Camembert has a positive effect on the condition of the teeth, prevents the onset of caries.

Calorie content of blue cheese

Camembert stands out among the mass of product varieties that are produced with mold. In the process of making this type of cheese, porcini mushrooms of the genus Penicillium candidum and Penicillium camemberti are used. The calorie content of blue cheese is approximately 300-340 kcal per 100 grams of delicacy. However, the nutritional value and calorie content of a meal may vary depending on the cooking technology and ingredients used.

How to eat Camembert cheese

Since cheese has a high fat content, it solidifies at low temperatures, becoming hard like butter. If the treat is served in this state, the taste and smell of the treat will be indistinguishable. How is Camembert? You need to eat cheese in a melted form, having removed it from the refrigerator in advance and cut it not into thin pieces, but into portions (like a cake). Before eating Camembert cheese, you need to give the treat time to reach room temperature. What is Camembert eaten with? The table is served with nuts, fruits, fresh baguette. It is appropriate to add fresh herbs and rosé wine to the treat.

Camembert at home

The product is easier to prepare than hard varieties, which imply long-term processing of the granular mass, a long process of oxidation and squeezing under high pressure. To make Camembert at home, you only need milk, a mesophilic-type starter culture, salt and rennet. At the same time, it is better to acquire the base from farmers who graze cows in meadows. Cheese from such milk will come out much tastier and healthier. In order for the delicacy to mature, the refrigerator should be about 11-13 degrees Celsius and the air humidity 85-95%. How Camembert White Mold Cheese is Prepared:

• milk is poured into a saucepan, put on fire and warmed up to 32 degrees;
• in ¼ st. water dissolves mesophilic leaven;
• then the sourdough is poured into warm milk, the mixture is stirred and its surface is sprinkled with white mold and Geotrichum Candidum (both on the tip of a knife);
• the powder should be absorbed into moisture, after the mixture is stirred, moving with a spoon from bottom to top, distributing it over the entire volume of milk;
• then add 10 mg of calcium chloride to the cheese base;
• after 10 minutes, 1 gram of milk-clotting enzyme dissolved in 50 ml of water is sent to the container;
• after mixing, the mass is left for 40 minutes (during this period the product becomes dense, jelly);
• then the cheese is cut into small cubes, allowed to stand for 8 minutes so that the glass excess liquid and the mass is reheated to 32 degrees, stirring (it is better to use a ceramic or iron spoon);
• the grain is allowed to brew for 20 minutes, then the whey is poured into a separate container, and the cheese mass is distributed into molds, taking by hand or with a slotted spoon;
• the base is given the desired shape by pressing the grain and leaving it for a couple of hours, then the cheese is turned over to the other side (so the mass gradually slides down and becomes even more compacted under its own weight);
• the product is turned over every 30 minutes for 4 hours;
• after Camembert is left to ripen in a plastic container covered with paper napkins (a tray is placed under them to collect excess liquid);
• as the paper gets wet, the napkins are changed, the cheese heads are turned over every day;
• after 2 weeks, mold covers the entire surface of the product, then the cheese is wrapped in paper and left in the refrigerator for up to 4 weeks until fully ripe.

Camembert cheese price

The authentic product is produced in the provinces of France, so it is worth purchasing cheese, on the label of which this country appears. To verify the authenticity of Camembert, check for the characteristic stripes that have been imprinted on the cheese as it ripens on the grates. Experts recommend choosing young varieties covered with mildew with a light shade and a delicate aroma. The approximate price of Camembert cheese, which is sold in Moscow, is (per head):

• for young cheese - about 250 rubles;
• for a mature product - up to 350 rubles;
• for cheese with a long ripening period - about 500 rubles.

Camembert cheese recipes

Gourmets love to eat a delicacy, washed down with light wine, then you can feel the whole bouquet of cheese tastes. Camembert is especially revered in France, where it is served along with fresh bread and is used to prepare various salads, sauces, first courses, and desserts. Often recipes with Camembert cheese involve baking the product, while it becomes slightly stringy, the taste and aroma soften. An excellent option for using cheese is to prepare all kinds of pies, casseroles, pizza, sandwiches, etc.

Fried Camembert Cheese

• Cooking time: 15 minutes.
• Servings Per Container: For 3 Persons.
• Calorie content: 291 kcal / 100 g.
• Purpose: appetizer.
• Cuisine: French.
• Complexity of preparation: easy.

The resulting fried camembert cheese is soft on the inside and dense, crunchy on the outside. The dish attracts many with its appetizing crust and incomparable aroma. You can serve the appetizer with different sauces, but it is ideally complemented by a sweet and sour refreshing cranberry sauce. This sauce well emphasizes the delicate creamy taste. Cooking takes a minimum of time, while it turns out exquisite dish French cuisine, which you can treat to suddenly arriving guests.

Ingredients:

• flour - 70 g;
• Camembert - 0.2 kg;
• salt, thyme, black pepper;
• egg;
• vegetable oil;
• bread crumbs - 70 g.

Cooking method:

1. To start preparing the dish, it is worth cutting the cheese into small portioned triangles.
2. Beat the egg with a whisk / fork, and pour the flour, breadcrumbs into different containers, season them with spices.
3. Using tongs, dip each piece of cheese first in an egg, then in flour, again in an egg and in croutons.
4. Place the cheese in a hot skillet with butter, fry on each side for 2 minutes and place on a napkin to remove excess fat.
5. Serve the slices with the warmed sauce.

An exquisite representative of France, acquaintance with whom is inevitable if you are interested in cheeses.
There is a legend that it was first made by a peasant woman from Normandy in 1791, who received a recipe from a monk she saved during the French Revolution.
The name we now know is the merit of a doctor who practiced "cheese" therapy in the 20th century; it was in his honor that recovered patients erected a monument near the village of Camembert.
According to the definition of the French poet and prose writer - Léon-Paul Fargue, Camembert, exudes the aroma of "the feet of God", but we, as people not so exalted, allow ourselves to clarify that this cream cheese smells like champignons.

Also, let us note that Camembert should be consumed after it has warmed up a little - let it stand at room temperature for ~ 20 minutes, if you are going to make canapes with berries, you can still cut off the top "lid" and season lemon zest, rosemary, thyme, nuts or honey, then baked in the oven, is equally suitable for croutons, and for baking with potatoes, pizza or pasta, and light red wine is a great addition.

Ingredients

• 4 l milk 1
• 1/4 tsp mesophilic starter culture 2
• 1/64 tsp mold Penicillium Candidum
• 0.65 ml 10% calcium chloride solution 3
• 1.2 ml liquid rennet
• 4 tsp salt

1 Classically, camembert is made from cow's milk, but goat's milk is also acceptable. 2 0.45 g Chr. Hansen Flora Danica, you can also use the MEZO-1 starter culture 1/4 tsp. (0.55 g) or Danisco Choozit MM 101 1/16 tsp. (0.13 g). Dissolve 3 10 grams of dry calcium chloride in 100 ml of boiled water. Store the solution in a household refrigerator. Best before sediment builds up.

Equipment

5 In this recipe, we suggest you use 4 small Camembert molds, in which it ripens faster and more evenly.

Preparation

1. You have pasteurized 4 milk, cool it down to 30 ° C, now you can add sourdough and mold. Leave for 3 minutes to rehydrate the powders, then stir slowly with a slotted spoon.
2. Collect 50 ml of warm water in 2 containers: in one you add a solution of calcium chloride (¼ tsp), in the other - a coagulant (rennet / vegetarian chymosin), then add to the pan and stir again.
3. Now, clot must mature. To do this, close the pan with a lid, and leave for 1.5 hours at room temperature; after this time, you will see a cheese curd - kalyu, check it for a "clean break", for this you need to take a knife and make a shallow incision "at an angle" and lift the incised part of the curd; if its edges are even, the incision site is filled with serum - this means that it is time to move on to the next stage, if this did not happen, wait another 10-15 minutes.
4. Cut the clot into cubes with a side 2.5 cm, and leave for 5 minutes for them to settle and excess serum separates. After that knead the mass for ~ 10 minutes- during this time, the cubes are transformed into a curd grain, and gain elasticity.
5. Prepare the molds and drainage container - it's time to mold the cheese heads. Transfer the grain to the molds, if they are full, but the grain is left - do not worry, the clot will settle in the mold, and you will fill them to the end.
6. Now the stage has to go self-pressing- it lasts 2 hours then flip the camembert to the other side - turn over after 30 minutes again: in subsequent 2.5 hours You will need turn over his 5 more times(every half hour).
7. And ... a long stage of waiting began 10 hours Is the time the cheese has to spend in fridge while remaining in plastic form.
8. It's time to take the cheese out of the molds and salt it - for this you need to weigh the heads. Gold salting rule: 1% of salt by weight of the head, i.e., per 100 gram - 1 gram of salt. Weigh the required amount (individually for each head), and gently distribute with your hand over the surface, after that, return the heads to the molds standing on the drainage container, placing a mat, and let the cheese dry.
9. And so, you can put the Camembert in containers for ripening, and put it in the refrigerator, which will maintain the temperature. 10-12 ° C, least, 10 days.

4 It is important to remember that you cannot cook cheese from store-bought packaged milk - in dairies pasteurization is carried out at high temperatures, as a result of which protein denaturation occurs, and the curd simply does not form. You can purchase raw farm milk, and pasteurize it yourself, heating to t = 72-75 ° C, you need to stand for 20 seconds, and then cool as soon as possible. Also, you can carry out this operation at t = 65-68 ° C, but it will take longer - 20 minutes, the process cannot be accelerated, because not all pathogenic bacteria will die. Ripening care:
Wipe down the container and turn the cheese daily. We recommend placing them on the bottom of the container, under a drainage mat - they will absorb excess moisture in the first days, when there is less condensation, they can be removed. It is important to keep an eye on the moisture in the container as it ripens - if blue mold starts to appear, it means you need to dry the cheeses a little. Humidity is regulated by the tightness of the container lid. Storage: up to 5 weeks, at t = 4-5 ° C.

Camembert is a soft and fatty cheese (45% fat) covered with a velvety crust of the white mold Penicillium camemberti. The mold develops the pungent flavor of the cheese and helps in creating a viscous consistency.

Camembert cheese first appeared in the French village of the same name located in Normandy in 1791. It was created by the French farmer Marie Harel and later became one of the most expensive cheeses in the world. Marie Harel made her Camembert from raw milk according to a recipe given to her by a fugitive priest in gratitude for her salvation. (And everything happened during the French Revolution). That priest was from the Brie region, a region near Paris. And apparently he told her Bree's recipe. As you know, for cheese it is important to comply with all conditions - ripening conditions, feeding habits of cows (yes, the grass that cows eat matters). And Normandy is far from the central region of France, and the cheese turned out with local characteristics ... Marie got a new kind of cheese, not known to Brie, but something of her own. At that time, the cheese was simply called Norman cheese.

For almost a century, Marie's descendants have been producing cheese according to this recipe, improving it and adapting it to local conditions. And in 1863, Norman cheese was introduced to Napoleon III. The emperor appreciated the taste and assigned the name to the cheese according to the place of origin. This is how Camembert got its name.

Now Camembert is protected by the control of authenticity of origin (fr. Appellation d'origine contrôlée (AOC). AOC - a certificate issued by a division of the Ministry of Agriculture of France (and Switzerland) and guarantees that this product is produced in a strictly defined area in compliance with strictly defined rules. And Camembert, which is AOC certified, must be made from raw milk.

However, these days raw milk not used on an industrial scale. This can only be afforded by very small farms using manual labor. Hence the price of a genuine Camembert.

Camembert at home

I wrote above about the importance of conditions for cheese. However, in our time, all conditions of ripening are easily reproduced. All starter cultures and molds are sold. Difficulty only with feed for cows. Therefore, if you decide on the production of Camembert, it is better to use farm milk from cows of meadow grazing. (That's great rarity). The cheese turns out to be much more aromatic and tastier than that obtained from cows sitting on compound feed. By the way, Camembert is a seasonal product in France (from March to June). In Russian conditions, the most delicious Camembert is from May to June. And all this provided it is made from unpasteurized milk. Cheese made from pasteurized and normalized milk no longer has any differences throughout the year.

To ripen the cheese, you need a refrigerator with a temperature of + 11 +13 degrees and a humidity of 85 to 95 percent.

Another small article about which is used for cheese is Geotrichum Candidum and Penicillium Candidum.

Camembert recipe

1. Camembert recipe with Penicillium candidum monoculture (without Geotrichum Candidum)
2. A variation of Camembert with Penicillium candidum monoculture by Aaron Estes (Camembert soaked in Calvados)
3. Camembert with mushrooms with Geotrichum Candidum monoculture (Mary Carlin recipe)

General concept for the manufacture of Camembert

When making camembert, we try to make cheese that retains the maximum amount of moisture. And at the same time, if there is too much moisture, then there is a great danger of the development on Camembert not of the noble Penicillium camamberti, but of banal green and black mold. Balance is important for Camembert.

To do this, the curd, together with a portion of the whey, are carefully laid out in molds. The Camembert mold itself has no bottom and sits on a mat that makes it easier to drain the whey. The camamber will have to spend 12-24 hours in uniform. During this time, the molds, along with the cheese, are turned over several times so that the whey drains from the camembert as evenly as possible.

After drying in molds, the cheese is salted on all sides to slow down the growth of bacteria.

Camembert surface

The flora that dwells on the surface of Camembert is ultimately responsible for converting the curd mass from a dense and cottage cheese-like mass to a soft cream cheese that will practically spread when warmed to room temperature.

The surface of the cheese goes through 3 stages:

Population of wild yeast and lactic acid bacteria from the air during whey draining and drying. These yeasts and bacteria can live peacefully only in an acidic environment. It is not mature cheese that provides them with such an environment. These bacteria, when colonized on the surface of the cheese, produce fruit aromas (apple, pear) and alter the surface of the cheese, reducing its acidity. When the acid level drops enough, other microorganisms - Geotrichum Candidum - begin to develop. These bacteria, or rather yeast, are also found in natural form, but we add them to milk for reliability. This yeast will dry out the slightly greasy surface and create a white mold coating. And this will reduce the amount of acid on the surface even more. Finally, when the acid level on the surface decreases to the desired value, Penicillium Candidum or, as it is also called, Penicillium Camamberti begins to grow. This mold forms a white, dense, velvety coating over several days.

These molds and yeast cultures have been companions of Camembert since its invention and naturally inhabit the places where it was created. Now the necessary strains of yeast and mold are obtained in laboratories, and there is no need to go to Normandy and look for these microorganisms there to make cheese.

In large industries, these crops are sprayed onto the cheese after it has dried. At the same time, these industries have means for controlling the surface moisture of the cheese.

At home, the most reliable way to populate cheese with microorganisms is to add them directly to milk. Or you need a lot of experience to assess the moisture content of the surface when spraying. Otherwise, blue molds or, much worse, gray molds from the order Mucorales can begin to develop on Camembert.

Ripening Camembert

Well, let's hope that we won't see any terrible mold. Let's see p. Camamberti. So, uniform coverage and timely growth of this mold plays a very important role in the maturation of Camembert. p. Camamberti secretes enzymes that penetrate deep into the cheese and change the structure of the protein and create that very fluid consistency.

The final maturation of the cheese occurs 2-3 weeks after the growth of mold on the entire surface. By the way, the cheese ripens first at the edges and then in the center. It is when the center of the Camembert becomes soft when heated to room temperature that the cheese is ready to be cooked.

In the meantime, the cheese is not yet ripe, but already covered with mold, it is transferred to a much cooler place. In this place, it is turned over once a day. Cold will slow down enzyme activity and protein conversion will also be slower but more complete. With insufficient cooling (and incomplete breakdown of proteins as a result), bitter peptides can form. If you do not go into details, then bitterness will be present in the taste.

Ripening camembert in the refrigerator.

Ripening of Camembert is also possible in a common refrigerator, provided that the desired temperature and humidity are maintained in it. Only Camembert needs to be protected from mold. The easiest way to do this is to place the Camembert in a separate plastic container with a lid.

In a special cheese refrigerator, Camembert can also ripen with other cheeses. And also only in a special plastic container.

The main stages of the production of Camembert

Warming and acidification

The increase in milk acidity is achieved by adding a small amount of mesophilic lactobacilli (starter culture). Lactobacilli slowly convert lactose to lactic acid. The process lasts 18-24 hours.

And earlier the leaven was wild and the cheese was made from yogurt. In a number of modern recipes, along with special leavens such as M101 from Danisco or Flora Danica, there is a sourdough for buttermilk. Just in case, let me remind you that the bacteria in buttermilk are different in our country and in Normandy, and our yogurt won't make Camembert. Wild fermentation is generally very difficult to control.

Making camembert begins by heating the milk to 32 C. You can do this by placing the milk in a saucepan or sink of warm water. If you are heating milk in a saucepan on the stove, set the heat to minimum and stir the milk while heating to distribute the heat evenly.

Add sourdough to the heated milk. The sourdough is a powder that must be spread evenly over the surface of the milk, wait 2 minutes and then mix with the milk.
Now the milk must be given time to ripen. This will take 30 minutes.

Rennet coagulation

For coagulation, a small amount of rennet is added so that the milk begins to curd after a short period of time (15-20 minutes), but it would take a long time to complete curdling (from 90 minutes or more from the moment of adding rennin). This produces a curd that tends to retain moisture and fat due to the stronger protein matrix.

At the same time, the Milk should still be warm (32 C) all this time. But nothing bad will happen if the temperature drops by a couple of degrees.

Cutting the cheese curd

Before decomposing the curd grains into molds, they must be disinfected. You also need to disinfect mats and cheese boards. In general, everything that comes into contact with the cheese must be clean. To do this, I immerse everything in hot water for a couple of minutes, and then lay it out in the order in which the curd will be dried. Those. at the very bottom of the board, then the mat and then the form itself.

The clot is handled very carefully so as not to dry out. It is either cut coarsely or not cut at all, is not heated and is minimally mixed before being laid into molds.

In the original, the curd was not cut, but was put into molds with a special ladle (La Louche). The shape of the bucket is selected so as to scoop up a strictly defined amount of clot. But now the curd is cut and mixed to separate the whey. This allows the curd to dry out a little faster. Although at home we have the opportunity to experiment.

Draining the whey (draining) and drying the cheese

At this stage, all excess whey is drained off. At the same time, the grain laid out in the molds is compacted. Our task is to quickly and gently turn the cheese upside down along with the molds. Gentleness is important because the cheese can accidentally stick to the rug on which it was standing and a piece can come off. This is not only a loss of the marketable type of cheese, but also uneven ripening. It's easiest to have a second pair of rugs and cheese boards. At least at first, it will be much easier for you.

If you want to use a shape that has a bottom (for example, Saint-Marcelin or Crotenin), then I warn you right away, you will face some difficulties. It is better to get the cheese head out of such forms (or turn it over) a little in advance, until the moment when the grain completely settles to the bottom.

The cheeses are turned several times during drying so that the whey comes off evenly.

The next morning, the cheese should have lost 1/3 of its original height. And the acidity level should already be correct.

During the period of draining the whey, they try to keep the curd in a room with a room temperature (21-23 degrees). This ensures proper drainage of the serum and promotes the development of surface microflora.

At this point, you can remove the cheese from the molds and add the first dose of salt for each loaf of cheese. I add 1/2 teaspoon of crystalline cheese salt to the surface of a standard Camembert head and then spread it evenly over the surface with my hands. You also need to spread some salt on the outer edge. When finished, place the camembert back in the mold, salted side up, and leave until the salt dissolves due to the moisture in the cheese.

Day 3. (We are still making our Camembert 🙂)

In the morning, remove the cheese from the mold and place it on a dry surface to dry the cheese from all sides. Best of all, there will be 15-18 degrees and 60-75% humidity in the room. The fan, humidifier and hygrometer are our best friends.

Surface moisture should evaporate. it is also a good idea to turn the cheese several times during this time.

On poorly dried cheese, molds that we do not need can develop later. But they are also alive, and are also capable of secreting enzymes. Because of what, on the surface of the cheese, there may be too rapid breakdown of protein and in some places it will not form. thinnest crust under a layer of mold. In general, you understand that the cheese will be spoiled.

Surface mold development

When the surface is dry, it's time to transfer the cheese to the ripening chamber. It can be a refrigerator or a cellar with a temperature of 11-13 degrees and a humidity of 92-95%. During this phase, the cheese is turned 1-2 times a day. Otherwise, the mold on the cheese will grow onto the mat and ruin the surface of the cheese when removed from the mat.

Initially, the surface of the cheese will be slimy / greasy when ripe with a ripe fruit aroma. This indicates that the growth stage of wild yeast has begun.

After a few days, you may notice the first islets of white mold and the cheese will become noticeably drier. It is growing Geotrichum.

Finally, at 9-14, the appearance of the white mold will change - it will resemble felt. The familiar P.candidum will begin to appear.

Final ripening

When the mold has covered the entire surface of the cheese, transfer the cheese to a cooler place (5-7 C) and let it ripen to the desired condition over the next few weeks.

Camembert(fr. camembert) - a variety of soft fatty French cheese, with a crust of delicate fluffy white mold, made from cow's milk.

It has a color ranging from white to light creamy.

Camembert has a creamy, slightly mushroom flavor.

Outside, Camembert is covered with a fluffy white crust formed by a special cheese mold, inside the consistency is very delicate and fluid in places.

Equipment

-

- for milk

- (6 pcs)

- (2 pcs for each form)

- for Camembert

- for storing Camembert (optional)

Ingredients

20 l milk

1/5 part of the package for 100 l of mesophilic culture of starter culture

1/5 part of the package for 100 l (0.2 g) rennet

At the tip of a knife (1/5 of the package) of mold culture

1/5 part of the package (2.4 g)

6 tsp salt

Optional: add culture to give Kamamber its characteristic pungent flavor and aroma ... Yeast helps to deoxidize the environment and mold growth faster and more evenly.

Preparation

1. Pour milk into a saucepan, heat to 30-32C (85F). Remove from heat.
2. Sprinkle mesophilic sourdough and mold powder on the milk. Let stand for 3 minutes to allow the powders to absorb moisture.

Then, with smooth movements from top to bottom with a slotted spoon, mix the entire volume of milk and leave for 30 minutes.

1. Dissolve calcium chloride in 50 ml of water, also dissolve rennet in 50 ml of water. Add both solutions to milk and mix.
2. Cover the pan with a lid or a towel and leave to ferment for 90 minutes.
3. Check for clot formation. A clean separation of the curd from the whey should be achieved. If this has not already happened, leave for a few more minutes.
4. Cut the curd into cubes with a side of 2.5 cm. Leave for 5 minutes to let the curd settle and the serum separates.
5. Stir slowly for 10 minutes. During this time, the curd becomes denser and more whey is separated.
6. Take drain grid or drip pan with grid. Place two drainage mats, place Camembert molds on top of the mats.
7. Gently transfer the curd evenly into the molds. At first, the entire clot will not fit, you need to leave it for 15-20 minutes, the clot in the mold will settle, then gradually put the entire clot in the molds.
8. Once the whole curd is laid out in the molds, leave it to settle for 2 hours.
9. After two hours, the cheese had settled enough and hardened. Now you need to turn it over.

To do this, cover the molds with two drainage mats, with a drainage grate on top, and, holding the top and bottom, quickly turn over. The cheese in the mold will also move to the bottom and self-press in the other direction.

1. It is necessary to turn the cheese every half hour for the next three hours. As a result of this process, the cheese forms a dense head. As a result, the cheese should shrink to about 1/3 of its original size (the whole process can take 12-15 hours, or even longer).
2. Leave the cheese in the mold overnight (10 hours).
3. The next morning, without removing the mold, you need to salt the cheese directly from the salt shaker, on each side in turn - 1 tsp. for 1 form.

This is done as follows: evenly distribute half a teaspoon of salt over the surface of the cheese in each mold on one side and leave for 4-6 hours; then turn the cheese over in the mold and repeat the operation with the 2 side of the cheese (use the remaining half of the salt). When salting, the whey will begin to separate more abundantly, so do not remove the cheeses from the drain pan.

1. After salting, remove the cheese from the molds and leave on a drainage mat for 4-6 hours so that the cheese dries well and no moisture remains in it.
2. Now you need to put the cheese to ripen. To do this, take a food container, lay two layers of paper napkins on the bottom, drainage mats on top, and cheese on them.
3. Close container and refrigerate for three weeks.
4. The cheese must be kept at a temperature of 6-8C, it must be turned over every day so that the mold grows evenly and wipes off excess moisture - condensation from the surface of the container, if necessary, change paper towels to dry.
5. After three weeks, wrap the cheese in special paper, put it back in the container and stand for another 1 week.
6. After 4 weeks, the cheese can be eaten. Store wrapped in paper for 2 weeks. After cutting the cheese and breaking the integrity of the crust, its ripening stops

The cheese is ready to eat. Bon Appetit!

A ready-made set of ingredients for making Camembert cheese can be ordered

Camembert is a famous gourmet French cheese, originally from Normandy.

Camembert belongs to the category of soft cheeses with a surface white mold.

A fluffy white mold with a champignon aroma is created by a special one.

Camembert is a cheese with a creamy, mild flavor. The French love to eat Camembert with a crust of rustic bread.

If you consider yourself a lover of blue cheese, then do not eat the cheese directly from the refrigerator, cut it off, put it on the bread and let it heat up to soften it.

True connoisseurs of white-mold cheeses can easily cook it at home, it will not be difficult.

The recipe for this cheese, known and loved by a large number of even non-professional gourmets, is quite simple.

It is much easier to cook Camembert cheese at home than hard varieties, which require long-term processing of grain, a long process of oxidation and squeezing out of the remaining whey under the press.

The essential ingredients for this type of soft cheese are milk itself, mesophilic starter culture, calcium chloride, rennet and salt.

If you wish, you can purchase a ready-made set of cheese makers for making Camembert cheese in the online store with delivery by Russian post or courier service.

Camembert cheese recipe

Equipment for the production of cheese:

• saucepan 5 liters
• thermometer
• drainage container (grate with legs and under it a container for draining the whey)
• holding container (food container)

Ingredients:

• 4 l milk
• 1/8 tsp mesophilic culture starter culture
• 1/32 tsp Penisillium candidum
• 1/32 tsp Geotrichum candidum
• 1/8 tsp
• 1/4 tsp liquid rennet
• 2 tsp salt

How to make Camembert cheese:

Pour milk into a saucepan, heat to 30C (85F). Remove from heat.

Sprinkle mesophilic sourdough powder and both molds over the milk.

Let stand for 2 minutes to allow the powders to absorb moisture.

Then, in smooth movements from top to bottom with a slotted spoon, mix the entire volume of milk.

Dissolve calcium chloride in 50 ml of water, also dissolve rennet in 50 ml of water.

Add both solutions to milk and mix.

Cover the pot with a lid or towel and leave to ferment for 1.5 hours.

Check for clot formation. A clean separation of the curd from the whey should be achieved.

If it hasn't already, leave it on for a few more minutes.