Ingredients
A tablet of Rennet, Citric acid, Kosher salt, Liquid Rennet, Unpasteurized, whole Buffalo milk, Water
Buttermilk, Calcium Chloride, Camembert molds, Cheese Salt, Liquid Rennet, Unpasteurized cow's milk
Things you need
Bowl, Knife, Measuring cup, Non reactive pot, Sauce pan, Thermometer, Stirrer
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
5- 7 days
5- 7 days