Ingredients
Pasteurized cow or goat milk
Buttermilk, Calcium Chloride, Camembert molds, Cheese Salt, Liquid Rennet, Unpasteurized cow's milk
Fermentation Agent
Lactobacillus plantarum
Not Applicable
Things you need
Dried Gourd
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
Cooking Time
Not Applicable
20
Aging time
2 - 4 weeks
Not Available
Refrigeration Temperature
Not Available
Shelf Life
Around 3 months
5- 7 days