Ingredients
Cardamom, Charoli, Milk, Saffron strands, Sugar
Cheese Salt, Pasteurized Cow milk, Propioni bacteria, Starter culture, Vegetarian Rennet, Water
Fermentation Agent
-
Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus helveticus, Propionibacterium freudenreichii sbsp. shermani, Streptococcus salivarius sbsp thermophilus
Things you need
2 Bowls, Sauce pan, Stirrer
Cheese Press, Cheesecloth, Knife, Large pot, Wire whisk
Preparation Time
10- 15 minutes
3- 4 hours
Refrigeration Temperature
Shelf Life
3- 5 days
1 Month