How to make Bulgarian Yogurt and Camembert Cheese?

Bulgarian Yogurt

Camembert Cheese

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Skim milk, Whole milk

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

1.2.1 Fermentation Agent

Lactobacillus delbrueckii subsp. bulgaricus

Not Applicable

1.3 Things you need

Bowl, Live cultures

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

1.4 Time Duration

1.4.1 Preparation Time

Unknown

18 hours and 3-4 weeks of aging

1.4.2 Cooking Time

Unknown

1.4.3 Aging time

Not Available

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

40.00 °F40.00 °F

-20 383

1.5.2 Shelf Life

2- 3 Months

5- 7 days

How is Bulgarian Yogurt and Camembert Cheese made?

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