Ingredients
MM100 culture, Rennet, Unpasteurized cow's milk
3 Litres of Milk, A tablet of Rennet, Salt, Unchlorinated Water, Yogurt
Fermentation Agent
Mold Penicillium camemberti, Mold Penicillium candidum
Not Applicable
Things you need
Cheese Press, Heavy weight, Knife, Mould with ladle, Plastic wrap
Bowl, Cheesecloth, Container, Jar, Knife, Sauce pan, Strainer, Stirrer
Preparation Time
18 hours and 3-4 weeks of aging
24 hours
Aging time
7- 10 days
Not Available
Refrigeration Temperature
Shelf Life
5- 7 days
2- 3 Months