How to make homemade Camembert cheese

Set up immersion circulator or sous-vide to heat milk to 90°F.

Pour 1.5 gallons of cow's milk into the sous-vide container and heat to 90°F.

Dilute 0.25 teaspoon of calcium chloride in 0.25 cup of water and stir it into the milk.

Crush a quarter of a rennet tablet and dissolve it in 0.25 cup of water, then add it to the milk in an up and down motion, stirring for no more than a minute.

Let the mixture sit undisturbed until a clean break is achieved in the curds.

Cut the curds into half-inch cubes, making diagonal cuts as needed.

Let the curds rest for a few minutes before gently stirring for about 5 minutes.

Remove the curds from the water bath and let them rest for a couple of minutes.

Fill cheese molds with the curds and let them drain for 6 hours, flipping every 2 hours for even drainage.

Prepare an 18% brine solution with 2 quarts of water, 1 pound of salt, 2 tablespoons of vinegar, and 0.25 teaspoon of calcium chloride.

Brine the cheese for 3 hours, ensuring it stays submerged.

Transfer the cheese to a container lined with a sushi mat to prevent contact with the bottom.

Store the cheese in a modified fridge at 55°F for 3 weeks, flipping occasionally.

After 3 weeks, wrap the cheese in cheese paper and store it in the fridge for an additional week before tasting.

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