Ingredients
Curd, Few drops of lemon juice, Milk
Cheese Salt, Cold water, Pasteurized Cow milk, Rennet, Thermophilic starter
Fermentation Agent
Lactococcus lactis subsp lactis, Streptococcus cremoris, Streptococcus diacetylactis, Streptococcus thermophilus
Not Applicable
Things you need
Container, Sauce pan
2 Bowls, Sauce pan, Stirrer
Preparation Time
Overnight
Not Available
Aging time
Not Available
4 months
Refrigeration Temperature
Shelf Life
2- 3 weeks
2- 3 weeks