www.sausagemaking.org

Is it something I buy, or do I 'extract' some from a cheese from the shop or???

Help?! I wanna try one too!

I've tried the search but couldn't come up with anything!

Thanks all.
Claire

Using a shop bought camembert is the easiest way. If not then http://www.ascott.biz/acatalog/Cheese_C ... ennet.html, use the "candidum" strain.

greetings,
I'm new to the forum so please excuse my ignorance.
how does one actually "extract" Penicillium camembertii from store bought cheese?

tnx

aka_tico wrote:greetings,
I'm new to the forum so please excuse my ignorance.
how does one actually "extract" Penicillium camembertii from store bought cheese?

tnx

Having started making cheese for the first time this weekend, I was wondering the same thing
My best guess would to be whiz some rind up in a clean blender with a bit of milk, then add to the cheese milk prior to adding the rennet???

That's the way I do it, and give it the incubation for 1.5 hrs at the ripening stage before adding the Rennet. Last one I did I had a whole camembert that I hadn't cut into so I just floated the whole thing in the milk and whipped it out when I added the Rennet. It seemed to survive the experience though I suspect it was more mature when we ate it than it would have been otherwise

Dave

Yup, me too, I cut of rind or take a piece of the blue and add it to my starter I make the night before, becomes a strong concentrate and u get a furry cheese within a few days.