How to make approx. 2 kg of camembert.
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1.Pour
milk and cheese starter into the
saucepan. Temp. 32 oC. |
2. Add rennet and white mould
culture. |
3. Cut the curd into
squares. |
4.
Pick up the cheese mass and fill it into
the forms. |
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| 5. Pour the whey out of the tray and turn the cheeses. | 6. Check the
pH-value. |
7.
Sprinkle salt on all sides of the cheeses. |
8. Turn the cheeses once a day and pour the whey out of the trays. |
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| 9.Within 4-6 days the mould culture has developed. Wrap the cheeses in foil and store them in a refrigerator. | 10. The cheeses are ready for consumption approx. 3 weeks from starting the cheese making. | As
a part of the cheese making kit you also receive recipes
of the
following cheeses: Cottage cheese, feta cheese, blue mould cheese, medium hard cheese, ricotta, whey cheese and cream cheese. |
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Dansk
Hjemmeproduktion ApS - Aasvej 5 - Herrested - DK 5853 Oerbaek Tlf.(+45) 6267 1447 - info@hjemmeproduktion.dk |
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