סקירה כללית
https://fromaggio.com/products/calcium-chloride||https://fromaggio.com/products/mesophilic-culture||https://fromaggio.com/products/rennetA creamy camembert made from fresh cow milk, with a soft, white rind and smooth texture. Infused with lemon and tarragon, the cheese offers a subtle herbal and citrus undertone within its creamy, soft texture. 1. Instructions
Please insert the plastic drainer into the heating pot. Then add the Soft cutter/mixer on the shaft by pushing it down as far as possible.
2. +Milk
Please add: 2 liter of pasteurized cow milk.
Tip: Optional: add 1/4 cup (or 60mL) of tarragon infused soured cream to achieve a flavorful taste and better consistency
3. +Milk
Please add: 0.5 liter of pasteurized sheep milk.
4. Heat
Time: 00:15:00
Temperature: 37 °C
Speed: OFF
5. +Ingredients
Please add:
20 drop(s) of Fromaggio Calcium Chloride Boost
Tip: Mix the 0.5mL of calcium chloride with 10 times the amount of bottled water before adding to the pot.
6. +Ingredients
Please add:
0.25 g of Fromaggio FlavorPro Mesophilic Culture
7. +Ingredients
Please add:
0.25 g of Penicillium Candidum (PC) culture
8. Mix
Time: 00:00:30
Temperature: OFF
Speed: 30 RPM
9. Heat
Time: 01:00:00
Temperature: 34 °C
Speed: OFF
10. +Ingredients
Please add:
20 drop(s) of Fromaggio Microbial Rennet for Soft Cheese
11. Mix
Time: 00:00:30
Temperature: OFF
Speed: 30 RPM
12. Heat
Time: 00:40:00
Temperature: 35 °C
Speed: OFF
13. Cut
Temperature: OFF
Cut Size: Soft
14. Heat
Time: 00:10:00
Temperature: 37 °C
Speed: OFF
15. Cut
Temperature: OFF
Cut Size: Soft
16. Mix
Time: 00:00:07
Temperature: OFF
Speed: 30 RPM
17. Heat
Time: 00:15:00
Temperature: 36 °C
Speed: OFF
18. Mix
Time: 00:00:20
Temperature: OFF
Speed: 30 RPM
19. Heat
Time: 00:15:00
Temperature: 34 °C
Speed: OFF
20. Mix
Time: 00:00:20
Temperature: OFF
Speed: 30 RPM
21. Heat
Time: 00:15:00
Temperature: 34 °C
Speed: OFF
22. Mix
Time: 00:00:20
Temperature: OFF
Speed: 30 RPM
23. Heat
Time: 00:15:00
Temperature: 34 °C
Speed: OFF
24. Mix
Time: 00:00:20
Temperature: OFF
Speed: 30 RPM
25. Heat
Time: 00:15:00
Temperature: 36 °C
Speed: OFF
26. Mix
Time: 00:00:07
Temperature: OFF
Speed: 30 RPM
27. Drain
To drain, lift up the drainer by the handle. Put the mesh strainer on top of the heating pot, and the drainer inside of the mesh strainer
Time: 10:00:00
28. Instructions
After draining, salt the cheese on all sides and distribute evenly.
29. Affinage
Time: 240:00:00
Temperature: 17 °C
Humidity: 90%