It's the Milk, Stupid
I just finished another batch of Camembert. I've now done enough of these to know that they are consistently coming out well. Some of my earliest efforts were delicious and developed the surface mold well- but the interior was excessively runny, sometimes to the point of being nearly liquid. My more recent efforts have been especially successful.
The improvements that I have enjoyed recently are clearly a result of the milk I've been using. Friend, fellow blogger, and tea connoisseur extraordinaire UrSpo sometimes refers to especially high end tea as being made from tender young leaves plucked by virgins at 3 AM by the light of the full moon. My current milk supply has a similar feel to it. It's raw milk- whole milk that has been neither Pasteurized nor homogenized. The cream rises to the top of the containers that it's stored in. The dairy cattle are
Most store-bought milk is from Holsteins.
With my latest batch of Camembert, I learned that the changed appearance of the whey reflects an additional benefit of this milk. By reheating the whey after I've poured it off of the curds, I obtained a very nice yield of ricotta (literally "recooked") cheese. I'm so happy to have this new, reliable source of raw milk!