Ingredients
Curd, Few drops of lemon juice, Milk
Brine solution, Calcium Chloride, Liquid Rennet, Pasteurized Cow milk, Thermophilic starter
Fermentation Agent
Lactococcus lactis subsp lactis, Streptococcus cremoris, Streptococcus diacetylactis, Streptococcus thermophilus
Brevibacterium linens
Things you need
Container, Sauce pan
Cheese Press, Cheesecloth, Container, Knife, Draining mat, Press, Stirrer
Preparation Time
Overnight
15- 20 minutes
Aging time
Not Available
3 months
Refrigeration Temperature
Shelf Life
2- 3 weeks
2- 3 weeks