Serving Size
100
  
100
  
Ingredients
Brine solution, Buttermilk Culture, Liquid Rennet, Milk, Salt
  
Pasteurized cow or goat milk
  
Fermentation Agent
Brevibacterium linens
  
Lactobacillus plantarum
  
Things you need
Cheese Press, Cheesecloth, Draining mat, Heavy weight, Knife, Plastic wrap
  
Dried Gourd
  
Time Duration
  
  
Preparation Time
2- 3 hours
  
2- 3 hours
  
Cooking Time
25
  
Not Applicable
  
Aging time
7- 10 days
  
2 - 4 weeks
  
Storage & Shelf Life
  
  
Refrigeration Temperature
Not Available
  
Shelf Life
1- 2 Weeks
  
Around 3 months