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Hi There, I just recently started to make cheese. After spending some time with a small raw milk professional cheese maker I am back home and am trying to continue the learning process. She, generously, sent me home with some of her rennet and culture. I am trying to start small with about 4L of milk and am aiming for a camembert-style cheese. Perhaps with a little blue mold as well. My issue thus far is figuring out how much of the culture and rennet to use.

I have: Probat 222, Choozit pc neige lyo 10d, p. roqueforti pj, and a veal rennet.

Your assistance is greatly appreciated!

Katie

for 4 liter camembert:

a little less than 1/4 tsp culture
1/4 tsp rennet dissolved in 1/4 cup distilled ice cold water
pinch of PC (maybe 1/16th tsp)

Thank you! Very helpful!