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
Preparation Time
10- 12 hours
24 hours
Cooking Time
Not Applicable
120
Aging time
Not Available
12 months
Refrigeration Temperature
Shelf Life
2- 3 weeks
Around 3 months