How to Make a Camembert-Style Cheese at Home

cream

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt provides a similar creamy texture with fewer calories.

milk

🥗Healthier: almond milk

💰Cheaper: whole milk

Almond milk is lower in calories but may alter flavor.

calcium chloride

💰Cheaper: lemon juice

Lemon juice can be used in place of calcium chloride for curdling.

cheese wax

💰Cheaper: paraffin wax

Paraffin wax is often less expensive and serves a similar purpose.

Heat 2 gallons of pasteurized but unhomogenized cow's milk in a large pot over low heat, stirring occasionally until it reaches 90°F (32°C).

Check the pH of the milk, which should be around 6.7.

Sprinkle 1/4 teaspoon of mesophilic starter culture over the surface of the milk and let it rehydrate for 1 minute.

Add 1/16 teaspoon of penicillium candidum and 1/16 teaspoon of geotrichum candidum to the milk and stir well for at least 1 minute.

Cover the pot and let the mixture incubate for 90 minutes.

Measure out 1/4 teaspoon of calcium chloride solution into 1/4 cup of non-chlorinated water.

Measure out 1/8 teaspoon of double strength liquid rennet into another 1/4 cup of non-chlorinated water.

Add the calcium chloride solution to the milk and stir, then add the rennet solution and stir for 1 minute.

Cover the pot and let it sit for 1 hour to allow the rennet to coagulate the milk.

Check for a clean break by inserting a knife into the curd; if it separates cleanly, proceed to cut the curd into 3/4 inch (2 cm) cubes.

Let the curds rest for 10 minutes to heal.

Gently agitate the curds with a long rubber spatula for 1 minute to separate them.

Cover the pot and let the curds sit for another 10 minutes, then stir for 1 minute.

After 30 minutes, remove excess whey using a ladle and strainer.

Prepare camembert molds on a baking rack, ensuring they have holes for moisture escape.

Fill the molds with curds in a round-robin style, adding one layer at a time until full.

Wait 15 minutes and then top up the molds as the curds shrink.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens