1 How to make
1.1 Serving Size
1.2 Ingredients
Milk, Yogurt
MM100 culture, Rennet, Unpasteurized cow's milk
1.2.1 Fermentation Agent
Lactococcus Bulgaricus, Streptococcus thermophilus
Mold Penicillium camemberti, Mold Penicillium candidum
1.3 Things you need
Large pot, Stirrer
Cheese Press, Heavy weight, Knife, Mould with ladle, Plastic wrap
1.4 Time Duration
1.4.1 Preparation Time
3- 4 hours
18 hours and 3-4 weeks of aging
1.4.2 Cooking Time
1.4.3 Aging time
Not Applicable
7- 10 days
1.5 Storage & Shelf Life
1.5.1 Refrigeration Temperature
1.5.2 Shelf Life