Camembert is one of those cheeses that are relatively easy to make yourself at home. A project that ended up surprising me quite a bit, taste-wise.
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RECIPE INGREDIENTS:
4 l whole milk 3.5-3.8%.
¼ tsp calcium chloride
50g soured milk, sour milk or kefir or ¼ tsp mesophilic starter culture MM100
⅛ tsp Penicillium candidum
2 g liquid rennet
2 tsp iodine free salt

I got a used refrigerator, two outlets that I can control via wifi, and a temperature and humidity sensor and humidifier. With this setup I can control the temperature and humidity in the fridge. The sensor serves as a trigger. If the temperature is above 14 °C or the humidity is below 75%, the sockets turn on. If the temperature is below 12 °C or the humidity is above 85 %, the sockets turn off.

The devices I use:
Mi-Smart outlet*: https://amzn.to/34xg4Rv
Mi-Sensor for temperature and humidity*: https://amzn.to/3vCHaTi
Xiaomi set with gateway hub*: https://amzn.to/3c6VHyJ
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Intro: (0:00)
Disinfecting equipment: (0:30)
Inoculate and ripen milk: (0:58)
Cutting cheese curds: (2:48)
Draining cheese curds: (3:26)
Maturing camembert: (5:18)
Outro: (7:44)
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#cheese #homemade #camembert