Ingredients
Buttermilk, Calcium Chloride, Camembert molds, Cheese Salt, Liquid Rennet, Unpasteurized cow's milk
Pasteurized cow or goat milk
Fermentation Agent
-
Lactobacillus plantarum
Things you need
Bowl, Cheese Press, Cheesecloth, Container, Blender, Knife, Ladle, Live cultures, Mould with ladle, Stirrer
Dried Gourd
Preparation Time
18 hours and 3-4 weeks of aging
2- 3 hours
Refrigeration Temperature
Shelf Life
5- 7 days
Around 3 months