Camembert cheese | Transcription of recipes by Gen and Bunko Shokudo

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

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

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

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。

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。

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.