How to make Camembert Cheese and Ricotta Cheese?

Camembert Cheese

Ricotta Cheese

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

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

1 cup of Heavy Cream, 8 cups of Whole Milk, Salt, Vinegar

1.2.1 Fermentation Agent

Not Applicable

1.3 Things you need

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

Bowl, Cheesecloth, Sauce pan, Stirrer

1.4 Time Duration

1.4.1 Preparation Time

18 hours and 3-4 weeks of aging

2- 3 hours

1.4.2 Cooking Time

1.4.3 Aging time

Not Available

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

40.00 °F99.00 °F

-20 383

1.5.2 Shelf Life

5- 7 days

1- 2 Weeks

How is Camembert Cheese and Ricotta Cheese made?

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