Ingredients
Curd, Few drops of lemon juice, Milk
Cheese, Cream of Tartar, Gelatin, Milk Powder, Salt
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, Knife, Heavy weight, Blender, Mould, Plastic wrap, Press, Stirrer
Preparation Time
Overnight
2- 3 hours
Aging time
Not Available
Not Available
Refrigeration Temperature
Shelf Life
2- 3 weeks
3-4 weeks