Jak zrobić ser camembert stabilizowany

Stabilized Camembert is my version of this classic. This camembert has a milder taste and stays ripe to the point longer. For production I used: -5l of milk pasteurized at 65*C for 30 minutes -1ml calcium chloride meso-thermo culture according to manufacturer's dosage -penicillium candidum according to dosage -geotrichum candidum according to dosage -Rennet according to manufacturer's recommendations (I used 1ml of calf rennet with a strength of 1:17000) -2l of water -salt or brine:    • Jak zrobić solankę do sera   My blog https://www.mlekoiser.com/ Support my channel in creating new content.    / @domowyser   #homemadecheese #cheesemaking #cheese #howtomakecheese #cheesemaker #diy #cheese #recipe #homemade