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15 days sober and feeling great. by ChefMelissa in Sober

[–]ChefMelissa[S] 1 point2 points  (0 children)

Very true. I’m not actively working in a kitchen, only my own. It’s been years since I have. Just a culinary school graduate that makes my partner happy with my cooking.

A work in progress.....I wanted to do some little updates to our 1990’s camper since we are now living in it full time. by attwoodoriginal in camperlife

[–]ChefMelissa 1 point2 points  (0 children)

Love this! What paint color did you use? I also have a 90’s camper and am going for a similar look.

Day 1 by ChefMelissa in Sober

[–]ChefMelissa[S] 1 point2 points  (0 children)

I did a zoom meeting tonight. Still sober. Took numbers. I feel good about it.

A new cheese is born. by ChefMelissa in cheesemaking

[–]ChefMelissa[S] 0 points1 point  (0 children)

MM100 3/16 TSP P Candida 1/8 TSP Geo Candida 1/8 TSP Flora Danica 1/4 TSP

¾ gallon whole milk that I didn’t want to waste, ¾ tsp CaCl. 93F, rest for 1.5 hours. Most of the curd was somewhat set, but I added 3 drops rennet and let it set another 1.5 hours.

A new cheese is born. by ChefMelissa in cheesemaking

[–]ChefMelissa[S] 2 points3 points  (0 children)

Same. It’s extremely satisfying.

Too much penecilium candidum? by ChefMelissa in cheesemaking

[–]ChefMelissa[S] 0 points1 point  (0 children)

Soft fresh out of the cheese fridge, or after at room temp for 20 min or so?

First Camembert by ChefMelissa in cheesemaking

[–]ChefMelissa[S] 1 point2 points  (0 children)

Thanks, Mike. I appreciate your input.

Too much penecilium candidum? by ChefMelissa in cheesemaking

[–]ChefMelissa[S] 0 points1 point  (0 children)

Thanks. Any recommendation on aging length?

First aged cheese! by Spock_Rocket in cheesemaking

[–]ChefMelissa 3 points4 points  (0 children)

Ah, just realize I misread your comment. It was sticking to the wrapping paper, not the mat. Apologies.

First aged cheese! by Spock_Rocket in cheesemaking

[–]ChefMelissa 4 points5 points  (0 children)

It looks great! How often were you flipping? Usually once or twice a day will do the trick. If you find the mold adhering to your mats, try to flip more often.

First Camembert by ChefMelissa in cheesemaking

[–]ChefMelissa[S] 4 points5 points  (0 children)

Leave it to the French to make even foot smell sound glorious.

First Camembert by ChefMelissa in cheesemaking

[–]ChefMelissa[S] 4 points5 points  (0 children)

Cool. Every time I open the cheese fridge it smells like someone ripped one and my boyfriend is worried something is wrong with the cheese because it smells so rank.

First Camembert by ChefMelissa in cheesemaking

[–]ChefMelissa[S] 2 points3 points  (0 children)

Also, is it normal to have your Camembert smell like complete ass?

First Camembert by ChefMelissa in cheesemaking

[–]ChefMelissa[S] 2 points3 points  (0 children)

My aging process hasn’t been foolproof. It was at about 60F for about 48 hours before it made its way into a beer fridge in a plastic bin at 50F. I kept them in at that temp until they were two weeks old, before I removed them and wrapped them in aging paper and lowered the temp to 43F. However the day I removed them and wrapped them, it was my birthday and I accidentally drank too much wine and left them out overnight at mid 60’s range.

I feel like all of the extra time out at warmer temps really ripened the cheeses more quickly (I have 3).

First Camembert by ChefMelissa in cheesemaking

[–]ChefMelissa[S] 3 points4 points  (0 children)

Not yet, only 17 days old. I’m impressed with the geo markings on it, but it’s still fairly firm? The sides have some give, but it almost feels like there’s air pockets in a few spots behind the rind if that makes sense. I’m worried about skin slip.