Homemade camembert - 2

Yesterday I wrote about making camembert cheese in the home kitchen. We got to the point where the milk had turned from liquid to curds and whey.



Cutting the curds:

Your cheese mix still needs to be at 32C/89.6F. If the temperature has dropped, turn the stove on again for about a minute.

Take the long sharp knife and prepare to cut the curd. This is done by gently slicing through the curd