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Homemade Camembert not molding -

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How long should it take for the mold to start blooming? I've been ripening mine for a week and so far nothing. The first few days I think it was too much moisture, much I've lowered the humidity and carefully patted each cheese dry every day when I turn them. Please help me cheese gods!

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  1. Set it on top of one you get from the store?

    Helps to use wood shelving that has the mold impregnated in it. Which begs the question, how to impregnate them in the first place?

    1. I recently made a Camembert and it took about a week to 10 days for any mold to start to show (much longer than I was told). How did yours turn out? Mine exceeded my expectations - pic attached.

       
      3 Replies
      1. re: emily

        It ended up taking almost 14 days, and after 8 or 9 I contacted the very helpful Luke Dolby at cheeseandyogurtmaking.com who recommended putting some mold powder into a spray bottle and misting them lightly when I turned them. So now they are still ripening, but beautifully covered in mold. I can't wait to taste!

         
        1. re: emily

          Was this your first? It's just gorgeous! Mine aren't quite that tall, and one is a little...lumpy looking. The picture I posted is the best out of the four, but I learned a lot and feel pretty sure my next try will work out better.

          1. re: NonnieMuss

            Yes, first one. I took a class with the SF Milk Maid. Can't wait to make more!

        2. Wow...I'm impressed! I love Camembert but never thought about making my own. I'll look into it for sure. Mind sharing the basics, recipe, required equipment, and environment? TIA.

          2 Replies
          1. re: letsindulge

            (Disclaimer: I am not an expert and have only done this once.)

            You need good quality whole milk (but grocery store stuff will work), a mesophilic starter culture, rennet, penicillium candidum (all three available online or at cheesemaking shops/home brewing stores), and non-iodized salt. I like www.cheesemaking.com or www.cheeseandyorgurtmaking.com but there are many recipes online too.
            You will also need some molds (I made mine out of tin cans and PVC pipe, or you can buy the real thing), matting (sushi rolling mat, or plastic mesh like in my pic - bought at Walmart in arts & crafts section). Also some sort of container for ripening (I used plastic shoe boxes), a big pot, a slotted or holey spoon, and some sort of rack for draining (I used cooling rack). I emptied out my crisper drawer in the fridge to ripen. You can tell I did some DIY MacGuyver type stuff, but it was for my blog and had to be more entertaining than just shopping online for a kit. I recommend watching some YouTube videos to see how it's done before attempting. And prepare to give up a whole day of your life - this is not a quick and easy thing. But I had an absolute blast and can't wait to try again - maybe Brie or Provolone... Goat chese is a little too easy now.

            1. re: NonnieMuss

              That is truly awesome. Well done.