Ingredients
Buttermilk, Calcium Chloride, Camembert molds, Cheese Salt, Liquid Rennet, Unpasteurized cow's milk
Cold water, Gelatin, Powdered sugar, Shallow pan, Vanilla extract, Whole milk, Wooden stirrer & wooden spoon
Things you need
Bowl, Cheese Press, Cheesecloth, Container, Blender, Knife, Ladle, Live cultures, Mould with ladle, Stirrer
2 Bowls, Sauce pan, Stirrer
Preparation Time
18 hours and 3-4 weeks of aging
2- 3 hours
Refrigeration Temperature
Shelf Life
5- 7 days
2- 3 weeks