How to make Booza and Camembert Cheese?

Booza

Camembert Cheese

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How to make

Serving Size

Ingredients

Fermentation Agent

Things you need

Preparation Time

Cooking Time

Aging time

Refrigeration Temperature

Shelf Life

100

Caster sugar, Creme fraiche, Liquid Nitrogen, Mastic beads, Milk, Orange blossom water, Sahlab powder

Bowl, Mortar, Pestle, Sauce pan

30- 40 minutes

39.20 °F

100

Buttermilk, Calcium Chloride, Camembert molds, Cheese Salt, Liquid Rennet, Unpasteurized cow's milk

Bowl, Cheese Press, Cheesecloth, Container, Blender, Knife, Ladle, Live cultures, Mould with ladle, Stirrer

18 hours and 3-4 weeks of aging

40.00 °F

5- 7 days

How is Booza and Camembert Cheese made?

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