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