Ingredients
Buttermilk, Calcium Chloride, Camembert molds, Cheese Salt, Liquid Rennet, Unpasteurized cow's milk
Live Lactobacillus caseis, Skimmed milk, Sugar, Water
Fermentation Agent
Not Applicable
Not Applicable
Things you need
Bowl, Cheese Press, Cheesecloth, Container, Blender, Knife, Ladle, Live cultures, Mould with ladle, Stirrer
2 Bowls, Not Applicable
Preparation Time
18 hours and 3-4 weeks of aging
6-7 days fermentation
Aging time
Not Available
Not Available
Refrigeration Temperature
Shelf Life
5- 7 days
1 Month