1 How to make
1.1 Serving Size
1.2 Ingredients
Brine solution, Buttermilk Culture, Liquid Rennet, Milk, Salt
Pasteurized cow or goat milk
1.2.1 Fermentation Agent
Brevibacterium linens
Lactobacillus plantarum
1.3 Things you need
Cheese Press, Cheesecloth, Draining mat, Heavy weight, Knife, Plastic wrap
Dried Gourd
1.4 Time Duration
1.4.1 Preparation Time
1.4.2 Cooking Time
1.4.3 Aging time
1.5 Storage & Shelf Life
1.5.1 Refrigeration Temperature
1.5.2 Shelf Life
1- 2 Weeks
Around 3 months