Serving Size
100
100
Ingredients
A bit of same from a prior batch, Milk
Calcium Chloride, Rennet, Thermophilic starter, Whole milk
Fermentation Agent
Lactococcus lactis subsp cremoris, Lactococcus lactis subsp lactis
Streptococcus thermophilus
Things you need
Container
Cheese Press, Cheesecloth, Container, Knife, Heavy weight, Mould, Plastic wrap, Press
Time Duration
Preparation Time
10- 12 hours
10- 12 hours
Cooking Time
-
90
Aging time
-
5 months
Storage & Shelf Life
Refrigeration Temperature
100.00 °F39.20 °F
-20
383
👆🏻
Shelf Life
2- 3 weeks
2- 4 months