Ingredients
MM100 culture, Rennet, Unpasteurized cow's milk
Milk, Yogurt
Fermentation Agent
Mold Penicillium camemberti, Mold Penicillium candidum
Lactococcus Bulgaricus, Streptococcus thermophilus
Things you need
Cheese Press, Heavy weight, Knife, Mould with ladle, Plastic wrap
Large pot, Stirrer
Preparation Time
18 hours and 3-4 weeks of aging
3- 4 hours
Aging time
7- 10 days
Not Applicable
Refrigeration Temperature
Shelf Life
5- 7 days
5- 7 days