🧀
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OtherAdvancedCow Milk
Camembert
French bloomy rind cheese with white mold.
⏲
Total Time
4h
🍲
Yield
1.1 kg
🎯
Difficulty
Advanced
🥛
Milk Volume
8 L
Ingredients
Primary Ingredients
- 8 litersWhole Milk
Cultures
- 0.5 tspMesophilic Starter
- 0.125 tspPenicillium Candidum
Coagulants
- 0.25 tspLiquid Rennet
Seasoning
- 2 tbspSalt
Instructions
1
🦠Culture
CulturingHeat milk to 32°C, add cultures, maintain 1 hour.
🌡️30–33celsius
⏱60 minutes
2
💧Add Rennet
CoagulationAdd rennet, let set 1.5 hours.
⏱90 minutes
3
⬇️Ladle and Drain
DrainingLadle into molds, drain 18 hours, flipping 3 times.
⏱1080 minutes
4
🧂Salt
SaltingSprinkle salt on all sides.
⏱5 minutes
5
📅Age
AgingAge at 12°C and 90% humidity for 4-6 weeks.
⏱43200 minutes
Aging & Ripening
📅
This cheese requires aging/ripening
Mode: Simple
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