Ingredients
Brine solution, Buttermilk Culture, Liquid Rennet, Milk, Salt
Curd, Few drops of lemon juice, Milk
Fermentation Agent
Brevibacterium linens
Lactococcus lactis subsp lactis, Streptococcus cremoris, Streptococcus diacetylactis, Streptococcus thermophilus
Things you need
Cheese Press, Cheesecloth, Draining mat, Heavy weight, Knife, Plastic wrap
Container, Sauce pan
Preparation Time
2- 3 hours
Overnight
Refrigeration Temperature
Shelf Life
1- 2 Weeks
2- 3 weeks