Serving Size
Ingredients
Fermentation Agent
Things you need
Preparation Time
Cooking Time
Aging time
Refrigeration Temperature
Shelf Life
A bit of same from a prior batch, Milk
Lactococcus lactis subsp cremoris, Lactococcus lactis subsp lactis
Calcium Chloride, Cream of Tartar, Milk Powder, MM100 culture, Pasteurized cow or goat milk, Rennet, Salt, Washed Rind Paper, Water
2 Bowls, Cheese Press, Cheesecloth, Container, Blender, Stirrer