The percentage of rennet per liter of milk will be the one indicated by the manufacturer of the rennet.
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| Ingredients to make Camembert cheese (elaboration): |
| Artisanal recipe to make it whole milk (without skim |
Ingredients to make Camembert cheese (elaboration):
2. The drying temperature approximately 12 degrees centigrades with a humidity from 85 to 90 percent.
3. The ideal molds for drying, fine-speaking baskets.
4. Heat the milk at a temperature of 28 to 30 degrees centigrados, stirring it with a sparkling so that the heating is uniform.
5. Remove from heat.
6. Add the rennet little by little, stirring the milk to mix well.
7. Let rest until Coagule.
8. The milk will be curdled when introducing a wooden palette, it does not fall.
9. Place in bored molds (10 cm. Diameter x 2 high) with the help of a sparkling.
10. As the serum is draining, fill the mold with more curd.
11. Once the mold is completed, with the help of a striated tab or a rack, they are given a complete turn to facilitate the runoff of the serum.
12. At 24 hours the contour is removed from the mold and the upper face is looked and the upper face rubbing with the hand.
13. After 8 hours, the other face is turned and looted.
14. It is placed in a mold until the cheese acquires consistency, after that, at two days it can already be consumed.
