Ingredients
Curd, Few drops of lemon juice, Milk
C-100 Culture, Cheese Salt, Liquid Rennet, Pasteurized Milk
Fermentation Agent
Lactococcus lactis subsp lactis, Streptococcus cremoris, Streptococcus diacetylactis, Streptococcus thermophilus
Not Applicable
Things you need
Container, Sauce pan
Cheese Press, Cheesecloth, Container, Knife, Heavy weight, Blender, Plastic wrap
Preparation Time
Overnight
3-9 months of aging
Aging time
Not Available
Not Available
Refrigeration Temperature
Shelf Life
2- 3 weeks
3-4 weeks