Serving Size
100
100
Ingredients
A bit of same from a prior batch, Milk
Cheshire salt, Pasteurized Cow milk, Starter culture, Vegetarian Rennet
Fermentation Agent
Lactococcus lactis subsp cremoris, Lactococcus lactis subsp lactis
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Things you need
Container
Cheese Press, Cheesecloth, Container, Heavy weight, Knife, Ladle, Stirrer
Time Duration
Preparation Time
10- 12 hours
2- 3 hours
Cooking Time
-
60
Aging time
-
4- 8 weeks
Storage & Shelf Life
Refrigeration Temperature
100.00 °F39.20 °F
-20
383
👆🏻
Shelf Life
2- 3 weeks
Around 3 months