Ingredients
Curd, Few drops of lemon juice, Milk
Calcium Chloride, Cow milk, Kosher salt, Liquid Rennet, Mesophilic starter culture, Pasteurized Heavy Cream
Fermentation Agent
Lactococcus lactis subsp lactis, Streptococcus cremoris, Streptococcus diacetylactis, Streptococcus thermophilus
Mesophilic bacteria
Things you need
Container, Sauce pan
Bowl, Colander, Large pot, Muslin
Preparation Time
Overnight
2 weeks
Aging time
Not Available
Not Available
Refrigeration Temperature
Shelf Life
2- 3 weeks
3-4 weeks