Hi, Well I did it! Made my first batch of cheese. I did camembert. I am pleased to report I think it all went well. I got real organised and made up a schedule for all the steps so that I was not doing the last turn of the hoops at 4AM. They are now in the last rest before going in the cheese cave. I guess I am a bit premature to say it was a success as I still need to grow the mould and mature a bit before I can really say it was a success.
The temperature was not a problem. once I had the milk at the 40 C I monitored it and for the whole process it dropped less than one degree and I used no additional heat. Of course I am in WA. I left the air conditioner off and our high was a low 33.
I learned a lot and have a list of things to get. I used two retangular cake cooler racks and that worked a charm to turn the hoops but I will get a couple of plastic ones the same size if I can find them. My hoops were not the best but I have acquired a length of 10cm pvc pipe (thick wall) from a neighbor that will be cut into lengths for the next batch. I'll need to make two to prove it was not just a fluke
The pictures in step by step were a great help. I made a mess of the curd cuttting but that did not seem to be a problem. I think I will see if I can make something better. If anyone has any plans or ideas please let me know.
See everyone later. I'll let you know if the end result was a success or not.