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
-
Things you need
Container, Sauce pan
Cheese Press, Cheesecloth, Container, Knife, Heavy weight, Blender, Plastic wrap
Preparation Time
Overnight
3-9 months of aging
Refrigeration Temperature
Shelf Life
2- 3 weeks
3-4 weeks