Serving Size
100
100
Ingredients
Buttermilk, Calcium Chloride, Camembert molds, Cheese Salt, Liquid Rennet, Unpasteurized cow's milk
Calcium Chloride, Cheese Salt, Cold water, Cow milk, Mesophilic starter culture, Rennet
Fermentation Agent
-
Lactococcus Lactis, Leuconostoc mesenteroides
Things you need
Bowl, Cheese Press, Cheesecloth, Container, Blender, Knife, Ladle, Live cultures, Mould with ladle, Stirrer
Cheese Press, Cheesecloth, Container, Knife, Draining mat, Heavy weight, Blender, Mould, Plastic wrap, Press
Time Duration
Preparation Time
18 hours and 3-4 weeks of aging
24 hours
Cooking Time
20
120
Aging time
-
12 months
Storage & Shelf Life
Refrigeration Temperature
40.00 °F0.00 °F
-20
383
👆🏻
Shelf Life
5- 7 days
Around 3 months