How To Make Camembert (Plus, Tasting the Cheeses at 3 Different Stages of Aging) скачать в хорошем качестве

How To Make Camembert (Plus, Tasting the Cheeses at 3 Different Stages of Aging)

Get the FREE Cheesemaking Foundations Document: https://milkslinger.com/getfoundation... Sign up for Milkslinger emails: https://milkslinger.com/getmilkslinge... In this video I explain each step of the process: from the draining of the curd in the plastic molds, to flipping and air drying them, to developing the beautiful, fuzzy coating of white mold, to aging them in the fridge until they're just the right amount of creaminess. It's so much fun --- you gotta try it! Note: If you don't want to use clabber as your culture, use Flora Danica freeze-dried culture: 1/8 teaspoon per gallon of milk. CHAPTERS 00:00 Camemberts 00:25 Milk 00:41 Maintaining a clabber culture 01:21 Clabber 01:50 Freeze-dried Molds and Cultures 02:35 Rennet 02:58 Two ways to check for a clean break 03:21 The molds 04:21 Filling the Molds 05:45 Flipping the cheeses in the molds 07:37 Intermission 08:44 Salting and Air Drying 12:35 White Mold Development 12:49 Day 3 12:16 Day 4 (plus, correct pronunciation) 14:08 Day 5 15:32 Day 6 15:46 Day 7 16:20 Day 9 16:46 Day 12: Wrapping and Aging 17:13 How to wrap a Camembert 17:48 Day 14: Fridge aging and flipping 17:59 Day 20: Taste Test at 3 weeks of age 20:52 Day 41: Taste Test at 6 weeks of age 23:13 Day 48: Taste Test at 7 weeks of age Disclaimer: Milkslinger content may include affiliate links. If you click on one of the product links, Milkslinger may receive a small commission. Milkslinger recipes and information are based on experiences and are shared with no guarantees. Results may vary. Use at your own risk. Content has not been evaluated by the FDA.