I use a 3 gal stainless stock pot which for heating I sometimes set into a
5 gal stock pot water bath - other times I heat directly on the gas burner
(while stirring of course)
FOr the double boiler configuration you want to pay attention to where the
handles are attached to the smaller pot, so it will be well immersed and
stable, and still possible to get ahold of to lift.
Penicillium candidum: yes it works, I have cut some rind offa camenbert/
brie, put it into the blender sith some milk then added it to the curd to
be along with the rennet. I suppose you could also paint it onto a
finished loaf when it comes out of the press.
Probably could just re-use the brie wrapper to wrap & infect your cheese.
P.candidum cheeses looked breathtakingly beautiful, so WHITE PRISTINE like
virgin snow... Unfortunately some other mold managed to grow underneath it
( hygiene lapse somewhere )
Good luck.
Fritz
On Wed, 26 Dec 2007 15:20:21 -0800, <irma@[EMAIL PROTECTED]
> wrote:
> Dear Board members,
>
> Still a newbee, asking a quote to a manufactory co for a cheese vat of
> only 10 gallons, getting a quote back
> of $15.000 dollars , I understand that cheese is expensive :)) this is
> to me pretty stupid, again the monopoly
> is kept for the big guys, by making the equipment redicilous
> expensive, so we home brewers cannot compete
> in any way pff. Just wondering about your ideas making a cheese vat,
> saw some ideas in the group with
> crockpots, are there any of 1 or 2 gallons?, anone has experiences
> with crockpots ?
>
> a cheese vat is not that difficult, only the materials are hard to
> get, and ofcource the labour does the job....
> I understood that it is a kind of double stanly steel wall, in which
> between is water, heated by an electric element, controled by a
> thermostate, basicly it could be a crockpot I guess :))
>
> Any ideas advice, welcome.....
>
> Also about my question about reculturing the p. candium molds, since i
> am also a tempeh maker, I tried long time ago to make the tempeh yeast
> from an excisting tempeh product ( fermentated soy bean cake), which
> has also a white mold, and this worked fine for my for years, by
> buying a tempeh starter for $6.00 , creating my own tempeh,
> using this tempeh again for a " mother culture ", creating this way a
> good starter ( from 1 package of 30 grams,
> I have created kilos and kilos of starter, so it must be possible with
> the right basic for the starter to do something like this with P.
> Candimum ??
>
> Regards,
> Irma
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