Ingredients
Brine solution, Buttermilk Culture, Liquid Rennet, Milk, Salt
A bit of same from a prior batch, Milk
Fermentation Agent
Brevibacterium linens
Lactococcus lactis subsp cremoris, Lactococcus lactis subsp lactis
Things you need
Cheese Press, Cheesecloth, Draining mat, Heavy weight, Knife, Plastic wrap
Container
Preparation Time
2- 3 hours
10- 12 hours
Cooking Time
25
Not Applicable
Aging time
7- 10 days
Not Available
Refrigeration Temperature
Shelf Life
1- 2 Weeks
2- 3 weeks