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Cheese production archives: Difference between revisions
→Organic goat milk, batch #2 | 08.04.2021
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| 8L goat full milk, unpasteurised, provided by Zorgboerderij Ravensbosch<ref name="ravenbosch" />. <br/>[https://www.strava.com/activities/5094563821 Cycling activity of the 08.04.2021.] | | 8L goat full milk, unpasteurised, provided by Zorgboerderij Ravensbosch<ref name="ravenbosch" />. <br/>[https://www.strava.com/activities/5094563821 Cycling activity of the 08.04.2021.] | ||
|| 1/4tsp Penicilium Camemberti<ref name="penicillium" />. | || 1/4tsp Penicilium Camemberti<ref name="penicillium" />. | ||
|| - Ferments left to develop for half an hour in heated milk (35°C). - 10mL liquid animal rennet<ref name="rennet" /> in heated milk (35°C). <br/>- After 1h20' of curdling, curds were cut roughly. | || - Ferments left to develop for half an hour in heated milk (35°C). <br/>- 10mL liquid animal rennet<ref name="rennet" /> in heated milk (35°C). <br/>- After 1h20' of curdling, curds were cut roughly. | ||
|| - Cut curds were put by hand in medium hoops with cheesecloth and small hoops without cloth. <br/>- The 2 cheeses were left to drain inside a box for 1 day. <br/>- They ended up having odd shapes: medium round was shaped like a volcano and medium brique was too empty on top so leftover curds added to fill, and they were flipped in cheesecloth and kept in molds. The small ones were put out of their hoops in a box. <br/>- The medium round was collapsing and kept in mold for 1 more day. The small cheeses were too collapsed, so Robin crumbled them with 1/4tsp sea salt and back in cheesecloth in the small pyramide hoop. <br/>- 3 days after curdling, all cheeses were out of hoops. | || - Cut curds were put by hand in medium hoops with cheesecloth and small hoops without cloth. <br/>- The 2 cheeses were left to drain inside a box for 1 day. <br/>- They ended up having odd shapes: medium round was shaped like a volcano and medium brique was too empty on top so leftover curds added to fill, and they were flipped in cheesecloth and kept in molds. The small ones were put out of their hoops in a box. <br/>- The medium round was collapsing and kept in mold for 1 more day. The small cheeses were too collapsed, so Robin crumbled them with 1/4tsp sea salt and back in cheesecloth in the small pyramide hoop. <br/>- 3 days after curdling, all cheeses were out of hoops. | ||
|| - All of them were salted on both sides with sea salt. <br/>-All of them were in the Mush-room<ref name="mush-room" /> 3 days after curdling, flipped daily, and started to develop white P. Camemberti molds. <br/>- Medium round and small pyramide: 15 days of ripening; Medium brique: 35 days of ripening. | || - All of them were salted on both sides with sea salt. <br/>-All of them were in the Mush-room<ref name="mush-room" /> 3 days after curdling, flipped daily, and started to develop white P. Camemberti molds. <br/>- Medium round and small pyramide: 15 days of ripening; Medium brique: 35 days of ripening. | ||