Ingredients
Curd, Sugar
Buttermilk, Calcium Chloride, Camembert molds, Cheese Salt, Liquid Rennet, Unpasteurized cow's milk
Things you need
-
Bowl, Cheese Press, Cheesecloth, Container, Blender, Knife, Ladle, Live cultures, Mould with ladle, Stirrer
Preparation Time
2- 3 hours
18 hours and 3-4 weeks of aging
Refrigeration Temperature
Shelf Life
15 days
5- 7 days