Ingredients
A bit of same from a prior batch, Milk
Cheese Salt, Pasteurized Cow milk, Propioni bacteria, Starter culture, Vegetarian Rennet, Water
Fermentation Agent
Lactococcus lactis subsp cremoris, Lactococcus lactis subsp lactis
Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus helveticus, Propionibacterium freudenreichii sbsp. shermani, Streptococcus salivarius sbsp thermophilus
Things you need
Container
Cheese Press, Cheesecloth, Knife, Large pot, Wire whisk
Preparation Time
10- 12 hours
3- 4 hours
Cooking Time
Not Applicable
40
Aging time
Not Available
2 - 4 weeks
Refrigeration Temperature
Shelf Life
2- 3 weeks
1 Month