How to make Kaymak and Camembert Cheese?

Kaymak

Camembert Cheese

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Homogenized Milk, Whipped cream

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

1.2.1 Fermentation Agent

Not Applicable

1.3 Things you need

Container, Large pot, Pyrex dish, Shallow pan

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

1.4 Time Duration

1.4.1 Preparation Time

24 hours

18 hours and 3-4 weeks of aging

1.4.2 Cooking Time

480

1.4.3 Aging time

Not Available

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

39.20 °F40.00 °F

-20 383

1.5.2 Shelf Life

5- 7 days

How is Kaymak and Camembert Cheese made?

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