Ingredients
Curd, Few drops of lemon juice, Milk
Brine solution, Buttermilk Culture, Liquid Rennet, Milk, Salt
Fermentation Agent
Lactococcus lactis subsp lactis, Streptococcus cremoris, Streptococcus diacetylactis, Streptococcus thermophilus
Brevibacterium linens
Things you need
Container, Sauce pan
Cheese Press, Cheesecloth, Draining mat, Heavy weight, Knife, Plastic wrap
Preparation Time
Overnight
2- 3 hours
Aging time
Not Available
7- 10 days
Refrigeration Temperature
Shelf Life
2- 3 weeks
1- 2 Weeks