1 How to make
1.1 Serving Size
1.2 Ingredients
MM100 culture, Rennet, Unpasteurized cow's milk
Coconut Oil, Corn syrup, High Oleic Safflower Oil, Milk protein isolate, Shallow pan, Soy Oil
1.2.1 Fermentation Agent
Mold Penicillium camemberti, Mold Penicillium candidum
Not Applicable
1.3 Things you need
Cheese Press, Heavy weight, Knife, Mould with ladle, Plastic wrap
2 Bowls, Sauce pan, Stirrer
1.4 Time Duration
1.4.1 Preparation Time
18 hours and 3-4 weeks of aging
15- 20 minutes
1.4.2 Cooking Time
1.4.3 Aging time
1.5 Storage & Shelf Life
1.5.1 Refrigeration Temperature
40.00 °F383.00 °F
-20
383
1.5.2 Shelf Life