So I cut my first Camembert the other day and three things I notice:
- The crust was a bit tough (I can live with this but the fact may help the diagnosis)
- The "outside" for the core was runny. Like a thick yogurt
- The centre of the core was still pretty firm, like fetta.
So what's wrong?
I imagine it needs more time to get the centre ripe, but surely the outside of the core is not going to get any firmer.
Have I matured at too high a temp?
Things that may have impacted:
- The curds didn't seem very firm to me as I was making it. There is no way I could have stirred as much as the instructions indicted without turning is into pulp.
- I pressed the cheese lightly (couple of tin cans) to speed up the whey draining.
Please help
- The crust was a bit tough (I can live with this but the fact may help the diagnosis)
- The "outside" for the core was runny. Like a thick yogurt
- The centre of the core was still pretty firm, like fetta.
So what's wrong?
I imagine it needs more time to get the centre ripe, but surely the outside of the core is not going to get any firmer.
Have I matured at too high a temp?
Things that may have impacted:
- The curds didn't seem very firm to me as I was making it. There is no way I could have stirred as much as the instructions indicted without turning is into pulp.
- I pressed the cheese lightly (couple of tin cans) to speed up the whey draining.
Please help