Ingredients
Pasteurized Heavy Cream, Yogurt
Buttermilk, Calcium Chloride, Camembert molds, Cheese Salt, Liquid Rennet, Unpasteurized cow's milk
Fermentation Agent
Not Applicable
Not Applicable
Things you need
Bowl
Bowl, Cheese Press, Cheesecloth, Container, Blender, Knife, Ladle, Live cultures, Mould with ladle, Stirrer
Preparation Time
24-36 hours
18 hours and 3-4 weeks of aging
Cooking Time
Not Applicable
20
Aging time
Not Available
Not Available
Refrigeration Temperature
Shelf Life
10 to 14 days
5- 7 days