tag:blogger.com,1999:blog-8066877917844499643.post1531742948727898489..comments2024-02-23T15:34:32.816-05:00Comments on The Mad Fermentationist - Homebrewing Blog: Camembert - Making Cheese at HomeThe Mad Fermentationist (Mike)http://www.blogger.com/profile/07379932734747507258noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-8066877917844499643.post-44509450412813241972013-12-02T20:36:25.547-05:002013-12-02T20:36:25.547-05:00If you are getting a curd that is too soft, you mi...If you are getting a curd that is too soft, you might try adding calcium chloride at the same volume as your rennet (or 1/4ts per gal of milk).<br /><br />Also, avoid store bought "ultra pasteurized" milk, which will simply not work well for cheese making.<br /><br />cshhttps://www.blogger.com/profile/08701808107761777117noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-76722228037204463312008-12-01T15:59:00.000-05:002008-12-01T15:59:00.000-05:00I made goat yogurt with milk from Whole Foods on W...I made goat yogurt with milk from Whole Foods on Wisconsin Ave. I’m not sure if it is a standard item there or if other Whole Foods get it, but that would be a good place to start. I am thinking of doing a goat’s milk Camembert for my next cheese, although I’m not sure when I will get around to it.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-37586446865711832732008-12-01T15:55:00.000-05:002008-12-01T15:55:00.000-05:00Mike - have you ever tried anything with Chevre an...Mike - have you ever tried anything with Chevre and are you aware of a place in the city to get goat milk to make it with? My girlfriend and I would like to try cheesemaking and we are debating what kinds to start with.Joshhttps://www.blogger.com/profile/02814712891605786309noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-72617190827281778342008-09-21T16:47:00.000-04:002008-09-21T16:47:00.000-04:00I happened to be using the oven set to 250 to do a...I happened to be using the oven set to 250 to do a spicy-beer-braised-brisket, and that was enough to keep the temp of the milk on the stove top right around 90. A hot water bath (hot tap water should be enough for a cheese like this) would be another good option.<BR/><BR/>All my cultures/molds/mats were from http://www.cheesemaking.com/The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-8376065562667898032008-09-21T15:24:00.000-04:002008-09-21T15:24:00.000-04:00I love the cheese posts! Any tips for keeping the ...I love the cheese posts! Any tips for keeping the milk at 90F? Where did you get the cultures?Anonymousnoreply@blogger.com