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So, I spent last night learning how to turn 12L of 3.25% milk into 3lbs of camembert and 1.5lbs of ricotta. It seemed reasonably easy, if time consuming, and I think I may have a new kitchen-geeking hobby.
Later edit: Now I just have to wait about 10-15 days before the ripening cheeses get transferred to my house for the remainder of the ripening process (ie. waiting for the molds to get established first). I can't wait to see how they turned out.
Later edit: Now I just have to wait about 10-15 days before the ripening cheeses get transferred to my house for the remainder of the ripening process (ie. waiting for the molds to get established first). I can't wait to see how they turned out.
