WhiteSpotPirates · video

What this video covers

Nike, anchored on her sailboat Carl in Riquilisco, El Salvador, collaborates with fellow cruiser Paul to produce homemade Camembert cheese using raw milk sourced from a local farm.1:17 The process begins by heating 10 litres of raw milk to 32 degrees Celsius, adding yoghurt for acid development, and incorporating crushed rennet tablets.9:17 After the mixture sets for 45 to 60 minutes, the curd is cut using a custom tool fashioned from fishing line, stirred for 15 minutes, and transferred into moulds.11:19 The cheese requires turning every two hours initially, followed by a salting process and a four-to-six-week aging period at approximately 15 degrees Celsius.13:58 Beyond cheese production, the crew sources provisions in Puerto Parada, including staples from local shops and hardware from ferreterías.4:19 The experience concludes with a lesson in traditional tortilla making and a local tip on using leftover whey to produce ricotta.16:02

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