1 d'uns 240g

• Penicillium candidum
• Geotrichum candidum
• 1 culleradeta de sal
• 1.9L llet de cabra
• Fermentats mesòfils
• 1/8 culleradeta quall líquid diluït en 30ml d'aigua

Chevre is a soft cheese, so needs very little rennet as you don't need a firm curd like you would for, say, cheddar. If soft cheese is the end goal then little to no rennet is needed. I think most creameries will add a small amount of rennet to ensure they can meet their daily production schedule. Or they could be adding it to make the final product less acidic since rennet allows the curd to form at a higher ph level. https://www.counterculturecheese.co...-lacticacid-coagulation-vs-rennet-coagulation “Curd made from lactic acid bacteria is very loose and delicate. With a higher acidity, much of the calcium that would otherwise support a firm network runs off with its whey. One can’t do much with this type of curd, aside from gently scooping or pouring it into cheesecloths or molds, leaving the whey to drain slowly. Cheeses made in this way are soft, delicate, high-moisture, acidic products that are usually consumed young. Rennet curd is firmer; it’s more robust. The maker can do more with it, can take more steps to ensure that the liquid whey is separated from solid curd. The strength of rennet curd allows us to chop it into little pieces (curds), stir the curds around, and do all kinds of other fancy additional steps. Those subsequent options result in endless variety in recipe potential. That’s why almost all cheesemakers use rennet—particularly in any firm cheese that needs to be aged.

• Escalfar la llet a 23ºC
• Afegir ferments, i bacteris a la llet i hidratar 5 minuts
• Remenar bé
• Afegir quall i remenar durant 1 minut
• Tapar i mantenir la temperatura de 22ºC durant 18 hores (o fins que els curds siguin una massa ferma i el xerigot floti per sobre)

• Camembert
• Artisan Cheese Making at Home (book)