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{{#seo:
|title=Home-made Camembert cheese, French recipe
|titlemode=replace
|keywords=#doublecream #dried #freeze #mould #fat #cheese #homemadecamembertcheese #curd #curds #frenchrecipescamembertcheese #cutthecurds
|hashtagrev=032020
|description=You need to prepare the freeze dried Penicillium 24 hours in advance of making the Camembert cheese
}}

{{Template:AdvancePreparation}}

==Prepare 24 hours in advance!==
Remember, you need to prepare the freeze dried [[Penicillium Roquefortii]] 24 hours in advance of making the cheese. I always forget.

Well, Cottage, [[Cheddar]], [[Caerphilly]] and [[Stilton]] worked out very well so now it's time to try making [[Camembert cheese]] at home. As with the last few that I've made, I am using full-[[Fat|fat]] [[Milk|milk]] and adding [[Double cream|double cream]] for that rich, creamy, high-[[cholesterol]] effect!
{{recipesummary
|TotalCalories = 3375
|PortionCalories = 210
|DatePublished=14th October 2012
|Author=Chef
|ImageComment = Vegetable steamer as mould - centre removed
|Servings = Servings: 16 - Makes 600 g of finished [[Cheese|cheese]]
|Difficulty = 3
|TotalTime = 1 day
|PrepTime = 1 day plus maturation period
|CookTime = None
|Image = [[Image:Vegetable steamer as cheese mould.jpg|middle|none|alt=Electus]]

}}
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====Best recipe review====

'''''Hard work!'''''

5/5 

A lot of work involved, just to make your own cheese, but well worth the effort.

 [[User:PSmith|Paul R Smith]] 
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{{RecipeIngredients
| 4 [[Litres|litres]] full [[Fat|fat]] [[Milk|milk]]
| 300 ml [[Double cream|double cream]]
| 5 ml [[Liquid starter|liquid starter]] or a little [[Freeze|freeze]]-[[Dried|dried]] [[DVI starter]] (as much as will go on the tip of a pointed knife - see picture)
| 3 drops of [[Rennet|rennet]]
| A little [[Freeze|freeze]]-[[Dried|dried]] Penicillium culture (as much as will go on the tip of a pointed knife - see picture)

}}

===[[Mise en place]]===
* [[Sterilise]] all equipment
* Add 3 drops of [[Rennet|rennet]] to 1 tablespoon of cold, previously [[Boiled|boiled]] water, mix well.
<gallery widths=250px heights=250px perrow=5>
Image:DoubleBoiler.jpg|Use a double boiler so you don't scald the milk
Image:Knife-tip-DVI.jpg|DVI - Knife-tips worth
Image:Knife-tip-Candidum.jpg|Penicillum candidum - Knife-tips worth
</gallery>
===Method===

{{RecipeMethod
| If using [[Unpasteurised|unpasteurised]] [[Milk|milk]], pasteurise and allow to cool, add the [[Double cream|double cream]] and stabilise at 29° C
| If using shop-bought [[Milk|milk]], add the [[Double cream|double cream]] and adjust the temperature to 29° C.
| Add the [[Freeze|freeze]] [[Dried|dried]] [[DVI]] and the Penicillium culture by sprinkling on the surface of the [[Milk|milk]] and whisking well.
| After 30 minutes check the temperature is still 29° C, add the diluted [[Rennet|rennet]], cover and leave until the [[Curd|curd]] has set, ensuring the temperature remains constant. I find covering with a few towels [[Help|help]]s keep retain the temperature.
| Once the [[Curd|curd]] has set, don't [[Cut the curds|cut the curds]] with a knife, but ladle, in large slices directly into the [[Mould|mould]].
| Leave to drain at 20°. When the [[Curds|curds]] are firm, turn upside-down and continue draining. This entire process may take a day or so.
| When the [[Curds|curds]] are firm enough to remove from the [[Mould|mould]], rub with a fine dusting of [[Salt|salt]].
| Transfer to a [[Drying|drying]] area (18° C / 80% humidity) for 2 days.
| Then move to a ripening area (around 12° C / 80% humidity) for about 10 days or more, by which time the [[Mould|mould]] should have formed.
| Unless you have a cave handy, the [[fridge]] is probably the best place to mature your [[homemade cheese]] although it's really going to be too cold. After discovering the top shelf of my often-opened fridge could be as much as 5° C warmer than the bottom, I've decided to mature my cheeses there. As all fridges differ, check various areas of your fridge with a thermometer to find the area that is around 11°C [51° F], the ideal 'cave' temperature.
}}
===Chef's notes===
When trying to stabilise the temperature, take your time and don't rush or you will almost certainly overheat the [[Milk|milk]] and spoil your [[Cheese|cheese]].

It's quite useful, once you think you have stabilised the [[Milk|milk]] at a certain temperature, to leave if for 30 minutes and then check the temperature again before starting your [[Cheese making|cheese making]].

Dusting with [[Salt|salt]]: I find that I use less salt but get a more even covering if I dust with salt that has been [[Ground|ground]] to a very fine powder in a [[Coffee grinder|coffee grinder]] first.

{{RecipeLine}}
[[Category:Recipes|Camembert cheese]]
[[Category:Cheese making|Camembert cheese]]
[[Category:French recipes|Camembert cheese]]
[[Category:Cheese recipes|Camembert cheese]]
<code 'hashtagrev:12032020'>[[Special:Search/doublecream|#doublecream]] [[Special:Search/dried|#dried]] [[Special:Search/freeze|#freeze]] [[Special:Search/mould|#mould]] [[Special:Search/fat|#fat]] [[Special:Search/cheese|#cheese]] [[Special:Search/homemadecamembertcheese|#homemadecamembertcheese]] [[Special:Search/curd|#curd]] [[Special:Search/curds|#curds]] [[Special:Search/frenchrecipescamembertcheese|#frenchrecipescamembertcheese]] [[Special:Search/cutthecurds|#cutthecurds]]
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