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
Preparation Time
10- 12 hours
10- 12 hours
Cooking Time
Not Applicable
90
Aging time
Not Available
5 months
Refrigeration Temperature
Shelf Life
2- 3 weeks
2- 4 months