Serving Size
100
  
100
  
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
  
Time Duration
  
  
Preparation Time
Overnight
  
2- 3 hours
  
Cooking Time
NA
  
25
  
Aging time
Not Available
  
7- 10 days
  
Storage & Shelf Life
  
  
Refrigeration Temperature
Shelf Life
2- 3 weeks
  
1- 2 Weeks