Ingredients
Curd, Few drops of lemon juice, Milk
Calcium Chloride, Cheese Salt, Cold water, Cow milk, Mesophilic starter culture, Rennet
Fermentation Agent
Lactococcus lactis subsp lactis, Streptococcus cremoris, Streptococcus diacetylactis, Streptococcus thermophilus
Lactococcus Lactis, Leuconostoc mesenteroides
Things you need
Container, Sauce pan
Cheese Press, Cheesecloth, Container, Knife, Draining mat, Heavy weight, Blender, Mould, Plastic wrap, Press
Preparation Time
Overnight
24 hours
Aging time
Not Available
12 months
Refrigeration Temperature
Shelf Life
2- 3 weeks
Around 3 months