Ingredients
Curd, Few drops of lemon juice, Milk
Brine solution, Calcium Chloride, Cow milk, Liquid Rennet, Mesophilic starter culture
Fermentation Agent
Lactococcus lactis subsp lactis, Streptococcus cremoris, Streptococcus diacetylactis, Streptococcus thermophilus
Not Applicable
Things you need
Container, Sauce pan
Cheese Press, Cheesecloth, Knife, Heavy weight, Blender, Plastic wrap, Press, Stirrer
Preparation Time
Overnight
10- 12 hours
Aging time
Not Available
4 weeks - 10 months
Refrigeration Temperature
Shelf Life
2- 3 weeks
3-4 weeks