Wędzony ser Camembert

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Tak przygotowany ser pozwala cieszyć się delikatnym i kremowym wnętrzem. Wzbogacony o aromat dymu wędzarniczego - idealny do sałatek.

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Ingredients and Method

Ingredients

  • ser typu camembert z ziołami
  • 70 g soli kuchennej
  • 1 litr zimnej wody

Methode

  1. Przygotowanie
  2. Ser należy moczyć przez minimum 12 godzin w solance (70 g na 1 litr zimnej wody).
  3. Następnie wyciągnąć i pozostawić do ocieknięcia przez 1 godzinę.
  4. Jako, że jest to ser w "otoczce" nie potrzebuje tyle czasu, co twaróg, by pozbyć się nadmiaru wody.
  5. Wędzenie
  6. W pierwszej godzinie osuszać w temperaturze 30°C, kolejne 2-3 godziny wędzić w temperaturze 50°C, z włączonym generatorem dymu i otwartym kominkiem wędzarni. Ostudzić i gotowe!
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