Mold Experiment edition ～START EXPERIMENT～
Things to prepare
① 「Desinfection」Disinfect using instrument.
② 「Warming up」After warming up
In 35 degree hot water add yoghurt and mix to uniform
③ 「Fermentation」Keeping 35 degree under wraping for preventing from fungus
and do Lactic acid fermentation.
④ 「Rennet」After cooling 10ml hot water,melt rennet
add this solution little by little to milk to become uniform
⑤ 「Coagulation」Leave it to stand for 30minutes to 1hour under 35degrees boiled water.
If it doesn't coagulate,you have to add rennet and wait again.⑥ 「Cut」Undergoing ⑤process,to discharge moisture from setting milk
cut congulated milk for one centimeter square.And keep that state for 5minutes.
⑦ 「Separation of moisture」Not breaking square,stir by ladle slowly.
After that, raise degrees to 40 taking 10minutes
and leave 5minutes gently.
⑧ 「discharging of moisture」With water produced during process,pour it into mold
⑨ Turn it upside down every 1hour, and let it dough rest overnight.
⑩ Then, sork in salt water 
⑪ Melt mold from fresh camembert cheese suface.
⑫ Spray mold to cheese made.
⑬ Under temperature 15degrees and humidity 90%, make cheese mature for 5 to 10 days until white mold grow.
⑭ After growing white mold, first ripeness finish.
⑮ Wrap with wax paper and start second ripeness
It is under second ripeness now.
⑯ It is ready to eat when you put center of cheese, it get dented.