1 How to make
1.1 Serving Size
1.2 Ingredients
Brine solution, Buttermilk Culture, Liquid Rennet, Milk, Salt
Calcium Chloride, Rennet, Thermophilic starter, Whole milk
1.2.1 Fermentation Agent
Brevibacterium linens
Streptococcus thermophilus
1.3 Things you need
Cheese Press, Cheesecloth, Draining mat, Heavy weight, Knife, Plastic wrap
Cheese Press, Cheesecloth, Container, Knife, Heavy weight, Mould, Plastic wrap, Press
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