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[Homemade] Camembert cheese | Gen and Bunko Shokudo's recipe transcription

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材料

  • Cold sterilized milk : 2L
  • Yogurt : 40g
  • レンネット : 0.04g
  • 水 : 少量

所要時間

60分

手順

  1. 1) Heat the milk 00:21

    Put pasteurized milk in a pan and heat over low heat to 32-40 ° C.

  2. 2) Add yogurt 00:55

    Add yogurt, mix, cover and let sit for 1 hour.

  3. 3) Add rennet 01:20

    Dissolve rennet in water, add to 2 and mix, cover and let sit for another 30 minutes.

  4. 4) 脱水させる 01:56

    3を格子状に切り、個体と液体に分けて15分程置く。
    布巾で濾して攪拌する工程を、水気が無くなるまで繰り返す。

  5. 5) 成形する 03:43

    ある程度水気が無くなったら型に詰め、重しをのせる。
    数時間おきに向きを変えて水気を切り、1日置く。

  6. 6) 仕上げる 04:52

    Soak 5 in salt water for 40 minutes, remove and wrap in a cloth.
    Let it sit overnight in a cool place and you're done.

Point

・ Be sure to use a clean cloth.
・ It is recommended to keep the salt concentration at 20% and the temperature around 15 ℃ for salt water.
・ Use yogurt that does not contain sugar.
・ A thick paper towel may be used instead of the cloth.

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