Ingredients
Buttermilk, Calcium Chloride, Camembert molds, Cheese Salt, Liquid Rennet, Unpasteurized cow's milk
Dry Milk Powder, Heavy cream or Plain cream, Salt, Sugar, Vanilla extract, Whole milk
Things you need
Bowl, Cheese Press, Cheesecloth, Container, Blender, Knife, Ladle, Live cultures, Mould with ladle, Stirrer
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Preparation Time
18 hours and 3-4 weeks of aging
15- 20 minutes
Refrigeration Temperature
Shelf Life
5- 7 days
5- 7 days