How to make Camel milk and Brie Cheese?
Ingredients
-
MM100 culture, Rennet, Unpasteurized cow's milk
Fermentation Agent
-
Mold Penicillium camemberti, Mold Penicillium candidum
Things you need
-
Cheese Press, Heavy weight, Knife, Mould with ladle, Plastic wrap
Preparation Time
-
18 hours and 3-4 weeks of aging
Refrigeration Temperature
Shelf Life
3- 5 days
5- 7 days