How to make Camembert cheese at home? TOP 5 step-by-step recipes for baked camembert in the oven. Helpful tips and video recipes.
Camembert is a French cheese made from delicate fluffy white mold and crust. It is a descendant of the famous Brie cheese. Although there is little difference between the two, the cooking procedures are similar. Therefore, these cheeses are often confused, especially if they are prepared in the same shape. For Camembert, the standard is a low cylinder with a diameter of 11 cm. Its taste surprisingly combines the flavors of mushrooms and cream. The color of Camembert is soft cream, the texture is delicate and fluid in places, and the crust is white and fluffy. We will learn how to make camembert at home, and how to bake it in the oven.
Camembert - helpful tips
- Real Camembert has a short shelf life, so it is often sold in stores a little immature.
- For baking, it is best to choose Camembert cheese in small washers of 100-125 g. It is convenient to serve them in portions.
- If Camembert is not available, it can be replaced with Brie cheese.
- Camembert is best cooked in the oven on a baking sheet, wire rack, or gas grill.
- It is not advisable to bake Camembert on charcoal on the grill, because the coals smolder unevenly and the cheese may burn.
Homemade Camembert recipe
French Camembert is traditionally made from unpasteurized milk. But at home, you can use pasteurized, because it's safer.
See also how to make hot pear and cheese sandwiches.
- Caloric content per 100 g - 259 kcal.
- Servings - 2 round cheese loaves weighing 250 g
- Cooking time - 25 days
Ingredients:
- Milk - 4 l
- Liquid enzyme (rennet) - 1/4 tsp
- Mold Geotrichum candidum - 1/64 tsp
- Mold Penicillium candidum - 1/32 tsp
- Salt, not iodized - 2 tsp
- Mesophilic cheese starter - 1 sachet
Cooking camembert at home:
- Activate the leaven. To do this, dilute the sachet with starter culture in 100 ml of warm (30 ° C) water and leave for 30 minutes.
- Heat or cool (if pasteurized) milk clearly to 32 ° C using a thermometer.
- Pour the activated starter into the milk.
- Add both mold cultures (Geotrichum candidum and Penicillium candidum).
- Let the milk sit for 2-3 minutes to allow the mildew powders to absorb moisture.
- Then slowly stir the milk with a wooden spatula.
- Place the lid on the saucepan and let sit for 30 minutes for lactic acid bacteria to grow.
- Dissolve rennet in 30 ml of room temperature water.
- Add the resulting solution to milk and mix thoroughly. If the milk has been pasteurized, add additional calcium chloride. It will contribute to the formation of a denser clot. For 4 liters, 1/8 tsp is enough.
- Leave the mass until a milk clot forms, similar to the consistency of a jelly. For this, about 50-60 minutes is enough. At this time, do not stir the milk, otherwise biochemical processes will be disrupted.
- Check the milk with the tip of a knife. When a clot, called a "clean break" forms, make a 5-6 cm deep incision on it. If the knife remains clean and nothing sticks to it, the break is considered clean. If some of the clot sticks to the blade, wait a little longer.
- When a clean break is reached, cut the curd into 2cm pieces and slowly knead the cheese dough for 15-20 minutes. During this time, the whey will completely separate and you will get a denser cheese head. Stir for a longer time, until the mass is compacted so that when pressed, it will stick together in your hand.
- Transfer the cheese grain to the Camembert mold for self-pressing Cylinder cheeses.
- Let the cheese sit for half an hour to firm up.
- Then, for 2 hours, every 30 minutes, turn the cheese heads in the molds. The cheese will form a dense head, pick up acidity and give away excess whey.
- Place a napkin and drainage mat in the cheese aging container and transfer the cheese.
- Salt the loaves of cheese and send to ripen in the cold at a temperature of 10-12 ° C, so that the surface of the cheese is covered with a mold crust.
- For the first week, turn the cheese 2 times a day, morning and evening. At the same time, change the napkins and drain the released moisture.
- Then wrap the cheese in paper and move it to a room with a temperature of 4-6 ° C for another 2 weeks.
- After this time, Camembert will mature and be ready.
Baked Camembert with Garlic
A baked camembert with garlic appetizer for any occasion! The dish is tender and has a creamy taste. Baked cheese paired with garlic and crunchy croutons is a great substitute for dinner.
Ingredients:
- Camembert cheese - 1 pc.
- Garlic - 1-2 cloves
- Olive oil - 1 tablespoon
- Baguette, rusks, croutons - your choice for serving
How to make baked camembert with garlic:
- Remove the cheese from the packaging and place in a convenient parchment-lined baking dish. You can take more capacity, because cheese will not spread during cooking.
- Slice the cheese up and down.
- Peel the garlic, cut into strips and stick into the cheese slots.
- Drizzle olive oil over the cheese.
- Place the Camembert in a preheated oven to 180 ° C for 10-15 minutes.
- Cut the loaf or any other bread into pieces. Rub it with garlic, brush with olive oil and roast in the oven.
- Serve ready-made Camembert baked cheese with garlic and croutons.
Baked Camembert with Blackberries
Delicious dessert-appetizer made from baked Camembert cheese with blackberries. It is very simple to prepare, minimum labor costs, and the result is amazing.
Ingredients:
- Camembert - 1 pc.
- Blackberries - 10 berries
- Olive oil - 2 tablespoons
- Baguette - a few pieces
Cooking baked blackberry camembert:
- Remove the packaging and films from the cheese.
- Wash the blackberry, dry it with a towel and cut into 2 parts.
- Make small holes in the cheese and place the pieces of blackberry in them.
- Pour olive oil over the cheese and place in a small baking dish.
- Send the cheese to an oven preheated to 180 degrees for 10-12 minutes.
- Cut the baguette into portions, place them on a baking sheet, brush with olive oil and place in a heated oven for 5-10 minutes, so that the bread is browned and slightly stale.
- Remove the cheese from the oven and cut into pieces while hot.
- Serve the baked blackberry camembert over the croutons.
Baked Camembert with pistachios and figs
Delicate cheese under a sweet pillow of honey, figs and pistachios is a breathtakingly delicious fondue. Preparing a delicacy is easy, the main thing is that there is an oven at home.
Ingredients:
- Camembert - 1 pc.
- Pistachios - 1/3 cup
- Figs - 2 pcs.
- Honey - 1 tablespoon
Cooking Baked Camembert with Pistachios and Figs:
- Make a few small cuts on the top crust of the cheese.
- Chop the pistachios.
- Wash the figs, dry and cut into medium pieces.
- Combine pistachios with honey and figs.
- Place the camembert in a wooden baking dish and place the prepared filling on top.
- Preheat the oven to 200? C and send the cheese pan to bake for 20 minutes.
- During this time, Camembert will soften, saturated with the aromas and juices of the filling, and the crust will acquire an appetizing golden brown color.
Baked Camembert with Honey and Nuts
Even a beginner can handle this recipe. This appetizer will truly surprise all guests and lovers of mold cheeses.
Ingredients:
- Camembert - 1 washer 125g
- Olive oil - 2 tsp
- Fresh rosemary - 1 sprig
- Liquid honey - 1-2 tsp
- Chopped walnuts - 3 tsp
- Baguette - for serving
Cooking Baked Camembert with Honey and Nuts:
- Remove the cheese from the wrapper and place on a baking sheet or in a fireproof dish
- Use a knife to make shallow grating cuts to cut through the crust.
- Drizzle with olive oil and sprinkle with rosemary needles.
- Heat the oven to 180 degrees and bake the cheese for 10 minutes.
- Remove the baked camembert, remove the rosemary, drizzle with honey and sprinkle with chopped nuts.
- Serve with a baguette, croutons, or crackers.
Video recipes:
Baked Camembert - French cuisine
Baked camembert with garlic croutons
Oven baked camembert cheese
