Ingredients
Buttermilk, Calcium Chloride, Camembert molds, Cheese Salt, Liquid Rennet, Unpasteurized cow's milk
A pinch of Salt, Curd, Milk, Yogurt
Fermentation Agent
Not Applicable
Lactococcus Lactis
Things you need
Bowl, Cheese Press, Cheesecloth, Container, Blender, Knife, Ladle, Live cultures, Mould with ladle, Stirrer
Stirrer
Preparation Time
18 hours and 3-4 weeks of aging
15- 20 minutes
Aging time
Not Available
Not Available
Refrigeration Temperature
Shelf Life
5- 7 days
7- 10 days