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Camembert 10g / 20L - Cheese Culture | Italian Cheese | Dried Culture | Cheese Ferment | Rennet | Cheese Bacteria | Lactic Bacteria
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About the item
- Camembert 20g per 20 liters of milk.
- Recipe: Pasteurize whole milk at 72° C for 15 seconds. When the milk drops to a temperature of 42° C, add culture and leave to incubate for 10 minutes; Stir for a couple of minutes and, when the coagulation temperature is 37/38° C., add the calf rennet. The curd should be ready after 18/20 minutes..
- Cut this curd with the curd cutter so as to divide it into pieces of the thickness of the size of a nut by acting with great delicacy and let it rest for 20 minutes shaking it a few times without cutting it. Gently place in molds at a temperature of 35° C. Make the first turn after 20 minutes keeping the curd always warm. Second turn after 40 minutes..
- After a couple of hours turn again. Put the cheese in the cell at a temperature of 10/12° C with a cell humidity of 90%. To avoid contamination of dark mildew, it is better to wrap the cheese molds with film. Dry salting. The ripening of the cheese takes about 20 days..
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