Ingredients
Buttermilk, Calcium Chloride, Camembert molds, Cheese Salt, Liquid Rennet, Unpasteurized cow's milk
A tablet of Rennet, Citric acid, Kosher salt, Liquid Rennet, Unpasteurized, whole Buffalo milk, Water
Fermentation Agent
Not Applicable
Not Available
Things you need
Bowl, Cheese Press, Cheesecloth, Container, Blender, Knife, Ladle, Live cultures, Mould with ladle, Stirrer
Bowl, Knife, Measuring cup, Non reactive pot, Sauce pan, Thermometer, Stirrer
Preparation Time
18 hours and 3-4 weeks of aging
2- 3 hours
Aging time
Not Available
Not Applicable
Refrigeration Temperature
Shelf Life
5- 7 days
5- 7 days