How to make Camembert Cheese and Kaymak?

Camembert Cheese

Kaymak

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How to make

Serving Size

100

Ingredients

Buttermilk, Calcium Chloride, Camembert molds, Cheese Salt, Liquid Rennet, Unpasteurized cow's milk

Homogenized Milk, Whipped cream

Fermentation Agent

Things you need

Bowl, Cheese Press, Cheesecloth, Container, Blender, Knife, Ladle, Live cultures, Mould with ladle, Stirrer

Container, Large pot, Pyrex dish, Shallow pan

Time Duration

Preparation Time

18 hours and 3-4 weeks of aging

24 hours

Cooking Time

480

Aging time

Storage & Shelf Life

Refrigeration Temperature

40.00 °F39.20 °F

-20 383

👆🏻

Shelf Life

5- 7 days

How is Camembert Cheese and Kaymak made?

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