How To Make Camembert (Plus, Tasting the Cheeses at 3 Different Stages of Aging)

Heat fresh milk to 90 degrees Fahrenheit in a kettle and set a timer for 5 minutes.

Scoop a quarter cup of clabber for every gallon of milk; for 2 gallons, use half a cup of clabber.

Add a little milk to the clabber and shake it to smooth it out.

Sprinkle cheese cultures over the milk and let it sit for a minute to rehydrate.

Dilute a quarter teaspoon of rennet in a little water and stir it into the milk.

Let the mixture set for 60 minutes to check for a clean break.

Check for a clean break by lifting the curd and seeing if it splits; if it does, it's ready.

Wash the molds thoroughly before use.

Scoop the curd into molds, packing it down to help whey express, and let it sit for 10 minutes.

Flip the molds about five times, allowing the cheese to drain and set.

Equipment Needed

Dietary

Allergens