Ingredients
Curd, Few drops of lemon juice, Milk
Calcium Chloride, Cream of Tartar, Milk Powder, MM100 culture, Pasteurized cow or goat milk, Rennet, Salt, Washed Rind Paper, Water
Fermentation Agent
Lactococcus lactis subsp lactis, Streptococcus cremoris, Streptococcus diacetylactis, Streptococcus thermophilus
Not Applicable
Things you need
Container, Sauce pan
2 Bowls, Cheese Press, Cheesecloth, Container, Blender, Stirrer
Preparation Time
Overnight
1 hour
Aging time
Not Available
Not Available
Refrigeration Temperature
Shelf Life
2- 3 weeks
1- 2 Weeks