Ingredients
Curd, Few drops of lemon juice, Milk
Cheshire salt, Pasteurized Cow milk, Starter culture, Vegetarian Rennet
Fermentation Agent
Lactococcus lactis subsp lactis, Streptococcus cremoris, Streptococcus diacetylactis, Streptococcus thermophilus
Not Available
Things you need
Container, Sauce pan
Cheese Press, Cheesecloth, Container, Heavy weight, Knife, Ladle, Stirrer
Preparation Time
Overnight
2- 3 hours
Aging time
Not Available
4- 8 weeks
Refrigeration Temperature
Shelf Life
2- 3 weeks
Around 3 months