Ingredients
Buttermilk, Calcium Chloride, Camembert molds, Cheese Salt, Liquid Rennet, Unpasteurized cow's milk
1/2 litre milk, Sugar
Things you need
Bowl, Cheese Press, Cheesecloth, Container, Blender, Knife, Ladle, Live cultures, Mould with ladle, Stirrer
Container, Strainer
Preparation Time
18 hours and 3-4 weeks of aging
1 hour
Cooking Time
20
few hours
Refrigeration Temperature
Shelf Life
5- 7 days
1 Month