Serving Size
100
100
Ingredients
A bit of same from a prior batch, Milk
C-100 Culture, Cheese Salt, Liquid Rennet, Pasteurized Milk
Fermentation Agent
Lactococcus lactis subsp cremoris, Lactococcus lactis subsp lactis
-
Things you need
Container
Cheese Press, Cheesecloth, Container, Knife, Heavy weight, Blender, Plastic wrap
Time Duration
Preparation Time
10- 12 hours
3-9 months of aging
Cooking Time
-
30
Aging time
-
-
Storage & Shelf Life
Refrigeration Temperature
100.00 °F46.40 °F
-20
383
👆🏻
Shelf Life
2- 3 weeks
3-4 weeks