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Who likes Camembert Cheese from goat milk. Camembert cheese - how to eat

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

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

Fluffy white mold with champignon aromas creates a special.

Camembert - cream cheese, soft taste. The French love to use Camembert with a rustic bread crust.

If you treat yourself to cheese lovers with mold, then do not eat cheese immediately from the refrigerator, cut it off, put it on the bread and let it warm up so that it becomes soft.

Real connoisseurs of cheese with white mold can easily prepare it at home, the Large work will not be.

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

Camembert Cheese at home is to prepare much easier than solid varieties, where long-term processing of grain is needed, the long oxidation process and push-ups under the press from the remaining serum.

The necessary ingredients for this species of soft cheeses are actually milk itself, mesophilic starters, calcium chloride, renewed enzyme and salt.

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

Cameber Cheese Recipe

Equipment for the production of cheese:

  • 5 liters saucepan
  • thermometer
  • drainage container (lattice on legs and under it Capacity for serum flow)
  • extract Container (Food Container)

Ingredients:

  • 4 liters of milk
  • 1/8 tsp Mesophilic culture Zavska
  • 1/32 Ch.L. Penisillium Candidum
  • 1/32 Ch.L.Geotrichum Candidum
  • 1/8 tsp
  • 1/4 Ch.L. Liquid renewed enzyme
  • 2 tsp Sololi.

How to cook Camembert Cheese:

Pour milk into a saucepan, heat up to a temperature of 30s (85f). Remove from the fire.

Sprinkle the Mesophilic Rock Powder and both types of mold on milk.

Let stand 2 minutes so that the powders absorbed moisture.


Then smooth movements from above-down shimmer mix the entire volume of milk.

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

Add both solutions into milk and mix.

Cover the pan with a cover or towel and leave 1.5 hours for a rush.

Check the boost formation. Clean bunch of serum branch must be achieved.

If this has not yet happened, leave for another a few minutes.


Exquisite representative of France, acquaintance with which inevitably, if you are interested in cheeses.
There is a legend that for the first time it was made by the peasant of Normandy in 1791, which received a recipe from the monk saved by her, during the Great French Revolution.
The name, known to us now - the merit of the doctor, who in the 20th century practiced "cheese" therapy, precisely in his honor, recovered patients, erected the monument at the village of Camembert.
By definition of the French poet and Prosaik - Leon-Paul Farga, Camambur, exudes the aroma of the "feet of God", but we, as people not so elevated, allow themselves to clarify that this cream cheese smells of champignons.

Also, let yourself note that the Camembert needs to be used after he had a little heated - let him stand at room temperature. , nuts or honey, after which bake in the oven is equally suitable for krutones, and for baking with potatoes, pizza or paste, and the light red wine will become an excellent addition.

Ingredients

  • 4 L. Milk 1.
  • 1/4 Ch.L. Mesophilic Okvaska 2.
  • 1/64 Ch.L. Molds Penicillium Candidum
  • 0.65 ml 10% calcium chloride solution 3
  • 1.2 ml Liquid rennet enzyme
  • 4 ppm Sololi.

1 Classically, the Camembert is prepared from cow's milk, but the use of goat is also permissible. 2 0.45 g chr. Hansen Flora Danica, you can also use Zavskaya Meso-1 1/4 C.L. (0.55 g) or Danisco Choozit MM 101 1/16 Ch.L. (0.13 g). 3 10 grams of dry calcium chloride are in 100 ml of boiled water. Store the solution in the household refrigerator. Gone to the formation of precipitate.

Equipment

5 In this recipe, we suggest you to use 4 small forms for Camumbert, it is faster and even faster in them.

Cooking

  1. You pasteurized 4 milk, cool it to 30 ° C.Now you can make a start-up and mold. Leave for 3 minutes to rehydrate the powders, after - slowly mix the noise.
  2. Type 50 ml of warm water in 2 tanks: in one you add a solution of calcium chloride (¼ C.L.), to another - coagulant (rennet enzyme / vegetarian chemical chimosine), after this, add to the pan, and mix again.
  3. Now, bush Must settle. To do this, close the saucepan with a lid, and leave for 1.5 hours at room temperature; After this time, you will see a cheese clutch - Cali, check it on the "pure break", for this you need to take a knife, and make a shallow incision "at an angle", and raise the outcropped piece of the cloudy; If its edges are smooth, the case of the cut is filled with serum - this means that it is time to move to the next step, if this did not happen, wait another 10-15 minutes.
  4. Cut the clutch on cubes from the side 2.5 cmAnd leave for 5 minutes so that they are downtrend, and unnecessary serum separated. Thereafter mix a lot of ~ 10 minutes - During this time, the cubes are converted into cheese grain, and will acquire elasticity.
  5. Prepare forms and drainage container - it is time to form cheese heads. Put the grain in the form if they are filled, and the grain is left - do not worry, the bunch in the form will fall, and you fill them up to the end.
  6. Now I have to go the stage self-resistance - It lasts 2 hours, then, flip Camembert on the other side - in 30 minutes turn over Again: in the following 2.5 hours You will need turn over his 5 times (every half hour).
  7. And ... began the long stage of waiting 10 hours - this time, cheese must hold in a refrigerator, staying in plastic form.
  8. It is time to remove cheese from forms, and saline it - for this you need to weigh the heads. Golden. male rule: 1% salt from the weight of the head, i.e., per 100 gram - 1 grams of salt. Weigh the required amount (individually for each head), and gently distribute your hand on the surface, after that, return the heads in the shapes standing on the drainage container, laying the rug, and give cheese to dry.
  9. And so, you can remove the Camumbers in the aging containers, and put in the refrigerator that will maintain the temperature 10-12 ° C., least, 10 days.

4 It is important to remember that from the store packaged milk cheese can not be prepared - on the milk-breeding, pasteurization is carried out at high temperatures, as a result of which the protein denaturation occurs, and the bunch is simply not formed. You can purchase raw farm milk, and pasteurize it yourself, heating to T \u003d 72-75 ° C, you need to withstand 20 seconds, after which it is possible to cool as soon as possible. Also, you can take this operation at T \u003d 65-68 ° C, but it will be longer - 20 minutes, it is impossible to speed up the process, because not all pathogenic bacteria will die. Care when ripening:
Map the container daily and turn the cheese. We recommend putting on the bottom of the container, under the drainage rug, - they will absorb an extra moisture in the first days when condensate will be less, they can be removed. It is important to monitor the humidity in the container during the aging - if the blue mold starts to appear, it means that you need to dry a little cheese. Humidity is regulated by the density of adjustment of the container cover. Storage: up to 5 weeks, at t \u003d 4-5 ° C.

Alexander Gushchin

For the taste, I do not pass, and it will be hot :)

6 mar. 2017

Content

This product is highly valued by gourmets from different parts of the world. True connoisseurs eat delicacy, picking up with neutral varieties of wines, which do not interrupt the complex taste of cheese, but somewhat soften its sharpness. Camembert is included in many French cuisine recipes: they are complemented by desserts, soups, various sauces.

What is Camembert.

The product is from France, but won the love of millions of people from around the world. Camembert is a soft high fatty cheese that is prepared from high quality cow's milk (to get a delicate taste of the product, cattle graze on special pastures). The finished delicacy may have a color from a snow-white or light beige to dark brick, and its fragrance resembles the smell of dampness, with the more mature cheese, the brighter smells. The heads weighing about 300 grams are covered with white crust, which forms a special kind of mold.

The smell of Camumbert

The aroma of the Norman delicacy is not like everyone: it resembles the smell of delight, while sharpness depends on the degree of product excerpt. If you feel the smell of Camembert gives Ammonia or too sharp - this suggests that the product has spoiled. This French cheese is only with a creamy taste. Other species, with additives such as mushrooms, bacon, garlic, can not be called Camembar. The taste of delicacy is spicy and islant, with barely distinguishable cream flavor. At the same time, the product is soft, and the molded crust is dense.

What is the difference between the brie and kamambur cheese

Outwardly, both types of product are similar - on their surface white mold. What is the difference between brie from Camumbert? The main feature of the Camumbert is higher fatness and soft consistency. So, even at room temperature, the delicacy begins to quickly melt inside. BRI and Camembert cheese differ, in addition, the form: the first is triangular, and the second is round. Camembert's crust has a sharper taste and bright egg-mushroom fragrance. Smells of cheeses also have a difference: the fragrance BI is more like an ammonia, and the mold surface is almost tasteless.

Cameber cheese benefit

The beneficial properties of the product are explained by its composition: there are plenty of vitamins, amino acids in the cheese, trace elements. Nutritionists advise to include a variety even in the diet of those people who do not tolerate lactose, since it is extremely small in the Camambour. To strengthen the health and prevent the development of various diseases, a person should eat only 20-50 grams of the product per day. What else is the use of Camembert cheese:

  • delicates contributes to the treatment of gastrointestinal diseases, ensures the prevention of cardiovascular pathologies;
  • thanks to phosphorus and calcium as part of the product, it is able to strengthen the bone system, fractures are prevented, arthrosis ,;
  • since the cheese mold includes substances that produce melamine, the use of delicacies helps protect the skin from solar burns;
  • camembert has a positive effect on the state of the teeth, warns the beginning of the caries.

Calorie Cheese with Mold

Among the mass of the varieties of the product, which are made with mold, camoumbods are highlighted. In the process of manufacturing this type of cheese, white genush genus Penicillium Candidum and Penicillium Camemberti is used. The calorie content of cheese with mold is approximately 300-340 kcal per 100 grams of delicacy. However, the nutritional value and the number of calories of the dish may vary depending on the cooking technology and the ingredients used.

How to eat Camembert Cheese

Since cheese has high fat, at low temperatures it is frozen, becoming solid as butter. If you give a delicacy in this state, the taste and smell of treats will be indistinguishable. How is Camambur? It is necessary to eat cheese in the above form, drowned out in advance from the refrigerator and cutting out not on thin pieces, but on the portion (as a cake). Before you have Camembert Cheese, you need to give good time to get to room temperature. What do kamambur eating? The table is served with nuts, fruit, fresh baguette. It is appropriate to adding fresh greenery and pink wine.

Camembert at home

The product is preparing easier than solid varieties, meaning the long-term treatment of the grainy mass, the long process of oxidation and push-ups under high pressure. To make Camembert at home, you will need only milk, frowing mesophilic type, salt and rennet enzyme. At the same time, it is better to acquire the foundation from farmers who graze cows in the meadows. Cheese from such milk will be much tastier and more useful. So that the delicacy is ripe, in the refrigerator should be about 11-13 degrees of heat and air humidity 85-95%. How cheese with white mold Camambur:

  • the milk is poured into the pan, put on fire and warms up to 32 degrees;
  • in ¼ Art. water dissolves mesophilic starters;
  • further, the warm milk is poured by a solder, mix the mixture and sprinkled with white mold and geotrichum candidum (both on the knife tip);
  • the powder must absorb moisture, after the mixture is stirred, moving the spoon from the bottom-up, distributing throughout the volume of milk;
  • further, 10 mg calcium chloride is suited in the cheese base;
  • after 10 minutes, 1 gram of a milk excavating enzyme dissolved in 50 ml of water is sent to the container;
  • stirring, the mass is left for 40 minutes (during this period, the product becomes dense, jelly);
  • next, the cheese is cut into small cubes, give to stand for 8 minutes so that the glass is excessive liquid and again warm up a mass of up to 32 degrees, stirring (it is better to use ceramic or iron spoon);
  • the grain is given for 20 minutes to strengthen, after the serum is poured into a separate container, and the raw mass is distributed in forms, taking with hands or shimmer;
  • the basis attes the necessary shape, spressing grain and leaving it for a couple of hours, after the cheese turn over the other side (so the mass gradually slips down and under its own weight is even more complicated);
  • the product turns over every 30 minutes for 4 hours;
  • after Camembert, leave to dive into the plastic container with paper napkins (they put a pallet for collecting extra liquid);
  • as paper flows, the napkins change, the cheese heads turn over every day;
  • after 2 weeks, the mold covers the entire surface of the product, then the cheese is wrapped with paper and leave in the refrigerator for up to 4 weeks until full ripening.

Cameber Cheese Price

The authentic product is produced in the provinces of France, so the cheese has been purchased, on the label of which this country is. To make sure the authenticity of Camumbert, check the presence of characteristic strokes on it, which are printed on the cheese when it matures on the lattices. Experts recommend choosing young varieties covered with mold of a light shade and having a gentle fragrance. The approximate price of Camembert Cheese, which is sold in Moscow, is (for the head):

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

Recipes with Camembert Cheese

Gourmet loves there is a delicacy, drinking light wine, then you can feel the whole bouquet of cheese tastes. Especially read the Camembert in France, where it is served with fresh bread and use to prepare different salads, sauces, first dishes, desserts. Often recipes with Camembert cheese suggest a product baking, while it becomes slightly drummed, soften the taste and aroma. An excellent use of cheese is the preparation of all kinds of pies, casserole, pizza, sandwiches, etc.

Roasted Camembert Cheese

  • Cooking time: 15 minutes.
  • Number of portions: for 3 persons.
  • Calorie dish: 291 kcal / 100 g.
  • Purpose: snack.
  • Kitchen: French.
  • Preparation complexity: Easy.

It turns out fried Camembert soft cheese inside and dense, crispy outside. The dish attracts many of their appetizing crust and incomparable aroma. You can apply for a snack on the table with different sauces, but it is ideally supplemented with a sour-sweet refreshing cranberry joy. Such a sauce well emphasizes a gentle creamy taste. Cooking takes a minimum of time, while the exquisite dish of French cuisine, which can be treated suddenly gorgeous guests.

Ingredients:

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

Cooking method:

  1. Start cooking dishes standing with the fact that the cheese is cut into the portion triangles of a small size.
  2. The egg should be taken by a wedge / fork, and flour, breadcrumbs, pour into different tanks, season them with spices.
  3. With the help of forceps, every cheese piece is fooled first into the egg, then into the flour, again in the egg and crackers.
  4. Place the cheese on the hot frying pan with butter, fry on each side for 2 minutes and lay out on the napkin to remove the excess fat.
  5. Serve parts along with heated sauce.

From goat milk you can make excellent Camembert cheese. It turns out to be as elastic as Camembert from cow's milk, but not so worn, covered with a white crust of penicillin cheese mold.

For this recipe, the cheese turns out a little more dense than classic camembert and does not spread. This Camembert Cheese Cooking Recipe can also be used with cow's milk to get more dense cheese.

Necessary inventory

  • 5 liters cuisine
  • 2 forms for cheese
  • drainage rug
  • thermometer
  • noise (big flat spoon with a lot of small holes)
  • drainage equipment (grate with serum conchion)
  • cheese Capacity

Ingredients

  • 4 liters of goat milk
  • mesophilic Racing: 1/8 teaspoon (0.6gr) Mesophilic culture Exquisites MM101; or 0.08gr yoke bioantibut
  • 1/64 teaspoon (0.025g) Penisillium Candidum
  • 1/64 teaspoon (0.05g) Geotrichum Candidum
  • 1/8 teaspoon (0.63ml) 10% calcium chloride solution
  • 1/4 teaspoon (1,25ml) liquid rennet enzyme or 0.2g dry renewed enzyme
  • 2 teaspoons of salt

Important! For the preparation of cheese it is impossible to use milk, which was heated more than 75 degrees. Therefore, milk from the store is not suitable for the preparation of cheese.
You need to use only raw farm milk.

If the quality of raw milk causes you questions, it is possible to pasteurize it yourself at a temperature of 65-72 degrees.

The process of cooking cheese

1. You need to pour goat milk into a saucepan and heat the milk to 36 degrees.
2. Heated milk remove from fire.
3. We sprinkle on the heated milk powder Mesophilic Rod and both types of mold.
4. You need to leave to stand a couple of minutes so that the powders absorbed.
5. Using the noise of smooth neat movements from top to bottom, mix the entire volume of milk.
6. Calcium chloride must be dissolved in 50 ml of water.
7. The rennet enzyme is also dissolved in 50 ml of water.
8. Both solutions add to milk and mix.
9. We close the pan with a lid (you can also with a towel) and leave for about 30 minutes before the formation of a bunch.
10. Check whether the bunch was formed. A clean bunch of bunch from serum should occur. If this has not happened, you need to leave for another a few minutes.
11. Cut the resulting clot into small cubes side 1cm - 1.5 cm.
12. After that, slowly mix the resulting mass within 10 minutes. At this time, the cheese grain is compacted and more serum is separated.
13. We merge the extra part of the serum so that the thin layer is literally 5mm covered the cheese grain.
14. Add 1 tablespoon of salt with a slide and mix.
15. Take the grille with a seed drainage container and two forms for cheese.
16. Put the raw mass uniformly into the forms. Seal the cheese mass in the form of hands so that more serum was separated.
17. After the forms are laid, you need to leave them to settle for 30 minutes.
18. After 30 minutes, the cheese must compact a little. Now it will need to turn over.
19. If you use the form with the bottom, then just pull out the cheese head, turn it over and put it in the form. If you use shapes without the bottom, then cover the shape of a drainage rug and (holding the top and bottom) and quickly turn over. Cheese will turn over and will press in another direction.
20. The following 3 hours need to turn the cheese every 30 minutes. The result of this process will be the formation of a dense cheese head.
21. Leave the cheese for 3 hours.
22. Consider cheese from forms. We leave the cheese heads on the drainage rug for 3 hours, so that the cheese is dried and the cheese acidity has grown. During this time, the cheese is compacted, settles and distributes in breadth. The result is a classic head in 3 cm high.
23. Now cheese must be put to ripen. To do this, use the food container. Pit on the bottom two layers of paper napkins, put a drainage rug and cheese on it.
24. A closed container with cheese must be put on 3 weeks in the refrigerator.
25. For aging, the cheese must be in the refrigerator at a temperature of 4-6 degrees. Every day it must be turned over to mold to grow uniformly.
26. After three weeks, the cheese will be ready. You can wrap it in a special paper for Camumbert or leave in a container. Store cheese is needed in the refrigerator and consumed within two weeks.

Important features of cooking cheese Camembert from goat milk

Extract temperature: In most recipes it is indicated that the exposure temperature is 10-12 degrees, but in fact, in Normandy, the real original Camamber is maintained in rooms with a temperature of not more than 5 degrees. You can measure the thermal temperature on different shelves in the refrigerator. At the bottom shelf, the temperature usually 4-7 degrees, which is optimal for excerpt. Under such conditions, the excerpts of problems with bitterness does not occur. Ripening can go 3-4 weeks, without bitterness and it turns out a good mold crust. Humidity control is enough to carry out wiping every two days, formed on the water lid water and change paper napkins. Mold begins to appear in 8-10 days.

Cheese fluidity: If you want to reduce the flow of cheese, then you need to add to a third more rennet enzyme to mix for 20-25 minutes so that the raw grain is more elastic. Thus, the cheese will be denser.

Deformation Cheese: The uneven distribution of the cheese mass in the form, irregular and inaccurate turning lead to the deformation of the cheese. Unstable moisture and temperature mode also lead to deformation.

Blurry of cheese: may arise due to insufficient chance, cheese rear; The ripening of cheese comes with high humidity of more than 95% and temperatures above 14 degrees. Perhaps cheese has already been overnight.

Easying mold: In order to prevent the development of the mucus of the cheese, it is not necessary to lay it tightly, the humidity must be 85-87%. Excess mucus can be removed with a cloth. An extraneous mold is removed with a thorough sink with a brush and a complete disinfection of a place where cheese is withstanding. For disinfection, you can use any alcohol-containing liquid.

Too firm and dense cheese consistency: If the bunch is too finely cut or because of an excessive chance.

Curl cheese: If the cheese did not become melted, but it contains a cotton core in the center, then it's known that the cheese has not yet matured. It is necessary to continue to ripe cheese.

Bitter taste of cheese: occurs from casein splitting by bacterial enzymes with the formation of bitter polypeptides. It occurs due to the increased moisture content, excess salt, incorrect ripening temperature.

So that there is no bitterness: Use only high-quality farm goat milk (without antibiotics and bacteriophages); Do not overdo it with calcium chloride; withstand cheese at 4-6 degrees; Pasteurize milk

Ammonia taste and smell of cheese: Appears when pea cheese (there is a deep decay of proteins) and when stored at temperatures above 8 degrees. It is impossible to store ready-made cheese at temperatures above 8 degrees.

Foreign smells and unclean taste: occurs when the milk surroundings or the raw mass of the microflora. It is necessary to avoid it.

Camembert is another wonderful French cheese with a crust with a delicate fluffy white mold Penicillium Camemberti (\u003d Penicillium Candidum). This cheese is a descendant of the famous BRI and, in fact, there are enough differences between them, therefore their preparation procedures are similar, and these cheeses are often confused, especially when they are prepared in the same form factor (Camembert standard is a low cylinder with a diameter of 11 cm). The taste of Camumbert is an amazing combination of mushrooms and cream, consistency - very gentle and places fluid, the color of the dough is a gentle-cream, and the crust is white and fluffy. Camembert is a cheese that is able to inspire and spur a fantasy, which is worthy of songs and poems and to which it is almost impossible to relate indifferent. Let's learn how to do it at home!

The French Camembert is traditionally made from unpasteurized milk, but we will use pasteurized because it is safer. Only if you are sure of all 125% as a milk that you use, you can make Camembert from raw milk. In this case, reduce the number of start-up by a third.

Ingredients

3.5 l.

cow Milk whole

not ultrapasterized

0.5 l.

cream Fatness 25%

not ultrapasterized

1/8 tsp

dry mesophilic Zavskaya

aromatic, like Flora Danica

1/16 Ch.L.

mold Penicillium Candidum

powder

1/64 Ch.L.

mold Geotrichum Candidum

powder

1/4 Ch.L.

liquid rennet enzyme (calf)

dissolve in 50ml Temperature water 30-35ºС.
or the rennet enzyme in another form, in the dosage, according to the instructions on the package

4 ml.

calcium chloride, 10% solution

dissolve in 50ml room water temperature

or guide the dosage indicated by the manufacturer of the drug on the package

maximum application dose - 2 g of calcium dry chloride by 10 l of milk

2 tsp

middle Middle Salt

not iodized

After cooking you will get: 2 Cheese weighing 300 g

Equipment

5 liters

pan

enameled or stainless steel

8 liters

pan

for water bath

food thermometer
long knife

for cutting a bunch

skimmer

wooden or plastic

2 pcs. ∅11-12cm

shape for cheese

cylindrical outdoor cylindrical form, perforated

drainage rugs

(plastic or bamboo), 2 pcs. For each form

wooden plate

1 pcs. for each drainage rug

drain pallet with grille

size to fit all forms

waxed paper for storage of cheese
plastic container with cheese ripening lid

(2 times greater in volume than cheese), by the number of cheese heads

Sterilize all equipment and inventory and wipe it with vinegar to avoid wild mold getting into cheese. Do not neglect hygiene and rehabilitation issues, for cheeses with mold, neglect will fail in 90% of cases.


Schedule Camambber Cheese (from start to finish)

First day:

  • 2 hours 20 minutes on the preparation of cheese grain
  • 15 hours for molding (leave before the next morning)

Second day:

  • 8-12 hours on the lounge

The third day:

  • 24 hours on drying

Subsequent days:

  • 10-15 days at the first stage of ripening
  • 20-30 days per second stage of ripening

Step-by-step recipe for Camembert Cheese

  1. In a water bath, heat the milk to 32 ° C, stirring it so that the temperature is distributed evenly. During heating, pour dissolved calcium chloride, mix.
  2. When milk reached 32 ° C, turn off the heating and make all the cultures (mesofilic and both mold). Powders of crops Sprinkle on the surface of milk, let it stand and soak up the moisture 3 minutes, then mix thoroughly throughout the volume of milk.
  3. Cover the saucepan with a lid and eat a towel, leave alone for 30 minutes.
  4. Stir the milk, then slowly pour the diluted enzyme, constantly stirring the milk by movement from above to down to distribute it to the entire volume of milk.
  5. Cover the saucepan with a lid and leave for 90 minutes to coagulate milk.
    [Optional] To accurately determine the required coagulation time and obtaining a clot of the desired consistency and calculate the coagulation time by the formulaK \u003d f * m (multiplier \u003d 6, F - flocculation time in minutes). After the calculation, cover with a saucepan with a lid and leave the clutch along the remaining number of minutes.
  6. Spend. If the bunch is not sufficiently dense, leave another 10-15 minutes.
  7. During coagulation, prepare forms to move a clot: Sterilize the forms yourself, drainage mats and boards, and then arrange them on a prepared drainage pallet in the following order: a plate, a drainage rug above the form.
  8. When the clot is ready (about 90 minutes after entering the enzyme),cut it on the cubes side 1.5-2 cm.
    [Optional] If you want to make the texture of your Camembert open - add it some "eyes", as on the title photo, then carefully stir the resulting cheese grain for 20-30 minutes.
    Then shovel spread the clutch in forms. (If you do not cut, the clutter has a chance not to get completely into small forms. In this case, just wait for some time, the clot in them will fall and it will be possible to report the remainder).
  9. Leave the clots in forms. Cheese will press under their own mass, actively separating serum (to collect it and need an additional pallet). Support the temperature indoor 20-23 ° C, the temperature impairment may cause problems at further stages of cooking cheese.
  10. During molding to ensure uniform pressing, it is necessary to turn the cheese in the forms from top to bottom. The first coup should be made 10-20 minutes after laying a clot for forms. To turn the shape, put the drainage rug from above, on it a skid. Then, holding the shape of both powders (bottom and cover), turn it over it. Thus, the bottom of the form becomes a lid, and vice versa. Cheese crashes from top to bottom and will press in another direction.
  11. As a result, the cheese should decrease in about 1/3 from the original size. The process can take 12-15 hours (or even longer). During this time, turn the cheese in the forms of about once a hour (except for night hours, of course) so that it is uniformly. Gradually, you will notice that cheese becomes more dense and turn it easier. Also note the increase in the acidity of the serum separated from the cheese: the more time passes from the beginning of the pressing, the aicle will become serum.
  12. When the serum began to separate slowly (this will be on the second day of cooking cheese), it is necessary to salute cheese. Solim as follows: divide the specified salt dose by 2 parts (on 2 sides of cheese). Then divide each part by the number of forms. For example, if you have 2 forms, then we divide 2 tsp. in half, and then 1 tsp. We divide on 2, it turns out 1/2 C.L. On the side of the cheese. Then evenly distribute the salt on the surface of the cheese in the form and leave for 4-6 hours. Then we turn the cheese and repeat the operation with 2 side of the cheese (we use the remaining half of the salt). At the embonon, the serum will start separately, so with a drain pallet, the future camambrants to remove early.
  13. After the second embonon, leave Camembert to dry for another day until there will be a drop of moisture on its surface. During this time, turn over several times. A poor crust will lead to problems at the stage of mold formation.
  14. Now cheese is ready to move to a ripening chamber. The cheese should form a layer of white mold. The best conditions for its formation are the temperature of 11-13 ° C and humidity 90-95%. Place the cheese on the bamboo rug and turn the twice a day. Watch out for the formation of condensate in the chamber: there should be nothing to drip on the cheese. To ensure the desired level of humidity, you can use a plastic container with a lid. In the early stages, the added culture of Geotrichum Candidum (for 3-4 days the white gun will begin to appear) will prevent the distribution of the "wild" mold on the surface of the cheese and prepare it for the growth of Penicillium Candidum.
  15. Within 10-15 days after the room in the chamber for ripening, you will see the resulting splashing crust on the cheese. When the cheese is turned over, the white cannon is a bit daily (so that the crust is becoming more dense). If it has already been well shot, it's time to slow down the rise of mold. Wrap your cheese in a special wax paper for Camumbert: it, on the one hand, will allow cheese to breathe, and, on the other hand, it will control the level of humidity of its tender crust. Move the cheese to the room with a temperature of 4-7 ° C and a humidity of 90-95% (you can put a container with cheese to a normal refrigerator). Cheese will be released at low temperatures, while his body will become more mild. It is possible to determine the readiness of the Camumbert, you can easily press on its crust: if the cheese succumbes, a little remembered, then it is ready.
  16. The whole ripening process usually takes 42 days. If in the second phase of ripening, there will be too high temperature or increased humidity, then the cheese can "flow": too comfortable environment for the activities of the bacteria will lead to excessive softening of the cheese dough. A similar effect will be removing remarking with the number of starters in paragraph 2, therefore, for each milk, the optimal number of the prohibitodes is selected individually. No matter how attractively spreaded cheese it looked, it will be considered a defect of a cheese dough. However, small dense areas of the cheese dough in the core are fully allowed.
  17. Storage period after opening cheese ~ 2 weeks. As soon as the Camembert is cut at least a small piece (the integrity of the crust is broken), its ripening stops.