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
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Things you need
Container
Cheese Press, Cheesecloth, Container, Knife, Heavy weight, Blender, Plastic wrap
Preparation Time
10- 12 hours
3-9 months of aging
Refrigeration Temperature
Shelf Life
2- 3 weeks
3-4 weeks