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
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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
Refrigeration Temperature
Shelf Life
2- 3 weeks
3-4 weeks