Serving Size
100
  
100
  
Ingredients
A bit of same from a prior batch, Milk
  
Calcium Chloride, Cheese Salt, Cold water, Cow milk, Mesophilic starter culture, Rennet
  
Fermentation Agent
Lactococcus lactis subsp cremoris, Lactococcus lactis subsp lactis
  
Lactococcus Lactis, Leuconostoc mesenteroides
  
Things you need
Container
  
Cheese Press, Cheesecloth, Container, Knife, Draining mat, Heavy weight, Blender, Mould, Plastic wrap, Press
  
Time Duration
  
  
Preparation Time
10- 12 hours
  
24 hours
  
Cooking Time
Not Applicable
  
120
  
Aging time
Not Available
  
12 months
  
Storage & Shelf Life
  
  
Refrigeration Temperature
Shelf Life
2- 3 weeks
  
Around 3 months