Ingredients
Curd, Few drops of lemon juice, Milk
Milk, Rennet, Salt, Water
Fermentation Agent
Lactococcus lactis subsp lactis, Streptococcus cremoris, Streptococcus diacetylactis, Streptococcus thermophilus
Not Available
Things you need
Container, Sauce pan
Cheese Press, Cheesecloth, Knife, Heavy weight, Blender, Plastic wrap, Stirrer
Preparation Time
Overnight
4- 5 hours
Aging time
Not Available
3 months
Refrigeration Temperature
Shelf Life
2- 3 weeks
2- 3 weeks