Camembert 20g per 20 liters of milk Recipe: Pasteurize whole milk at 72° C for 15 seconds. When the milk drops to a temperature of 42° C, add culture and leave to incubate for 10 minutes; Stir for a couple of minutes and, when the coagulation temperature is 37/38° C., add the calf rennet. The curd should be ready after 18/20 minutes. Cut this curd with the curd cutter so as to divide it into pieces of the thickness of the size of a nut by acting with great delicacy and let it rest for 20 minutes shaking it a few times without cutting it. Gently place in molds at a temperature of 35° C. Make the first turn after 20 minutes keeping the curd always warm. Second turn after 40 minutes. After a couple of hours turn again. Put the cheese in the cell at a temperature of 10/12° C with a cell humidity of 90%. To avoid contamination of dark mildew, it is better to wrap the cheese molds with film. Dry salting. The ripening of the cheese takes about 20 days.