Ingredients
A bit of same from a prior batch, Milk
Buttermilk, Calcium Chloride, Camembert molds, Cheese Salt, Liquid Rennet, Unpasteurized cow's milk
Fermentation Agent
Lactococcus lactis subsp cremoris, Lactococcus lactis subsp lactis
Not Applicable
Things you need
Container
Bowl, Cheese Press, Cheesecloth, Container, Blender, Knife, Ladle, Live cultures, Mould with ladle, Stirrer
Preparation Time
10- 12 hours
18 hours and 3-4 weeks of aging
Cooking Time
Not Applicable
20
Aging time
Not Available
Not Available
Refrigeration Temperature
Shelf Life
2- 3 weeks
5- 7 days