Serving Size
100
100
Ingredients
Brine solution, Buttermilk Culture, Liquid Rennet, Milk, Salt
Cheese Salt, Pasteurized Cow milk, Propioni bacteria, Starter culture, Vegetarian Rennet, Water
Fermentation Agent
Brevibacterium linens
Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus helveticus, Propionibacterium freudenreichii sbsp. shermani, Streptococcus salivarius sbsp thermophilus
Things you need
Cheese Press, Cheesecloth, Draining mat, Heavy weight, Knife, Plastic wrap
Cheese Press, Cheesecloth, Knife, Large pot, Wire whisk
Time Duration
Preparation Time
2- 3 hours
3- 4 hours
Cooking Time
25
40
Aging time
7- 10 days
2 - 4 weeks
Storage & Shelf Life
Refrigeration Temperature
50.00 °F39.20 °F
-20
383
👆🏻
Shelf Life
1- 2 Weeks
1 Month