blissful
Master Chef
- Joined
- Mar 25, 2008
- Messages
- 6,368
I've since made 4 inch camemberts, 4 of each, each time. The first time the curds were too wet and the white mold didn't appear, I gave up on it. The next time I made it I drained the curds in the tiny forms for much longer, using a different recipe. They started making white mold at day 12, in the cheese cave, in a ripening box, flipping them daily. Then once covered in the white mold I wrapped them in parchment and put them in the regular fridge to finish.
They turned out excellent and DH said they were better than the store bought. Each one is about 8 oz, so we ate one, another is in the fridge, and 2 are wrapped in plastic in the freezer for future use. Woo hoo, a success.
They turned out excellent and DH said they were better than the store bought. Each one is about 8 oz, so we ate one, another is in the fridge, and 2 are wrapped in plastic in the freezer for future use. Woo hoo, a success.