Serving Size
100
100
Ingredients
Brine solution, Buttermilk Culture, Liquid Rennet, Milk, Salt
Cheshire salt, Pasteurized Cow milk, Starter culture, Vegetarian Rennet
Fermentation Agent
Brevibacterium linens
-
Things you need
Cheese Press, Cheesecloth, Draining mat, Heavy weight, Knife, Plastic wrap
Cheese Press, Cheesecloth, Container, Heavy weight, Knife, Ladle, Stirrer
Time Duration
Preparation Time
2- 3 hours
2- 3 hours
Cooking Time
25
60
Aging time
7- 10 days
4- 8 weeks
Storage & Shelf Life
Refrigeration Temperature
50.00 °F39.20 °F
-20
383
👆🏻
Shelf Life
1- 2 Weeks
Around 3 months