1 How to make
1.1 Serving Size
1.2 Ingredients
Curd, Few drops of lemon juice, Milk
Calcium Chloride, Rennet, Thermophilic starter, Whole milk
1.2.1 Fermentation Agent
Lactococcus lactis subsp lactis, Streptococcus cremoris, Streptococcus diacetylactis, Streptococcus thermophilus
Streptococcus thermophilus
1.3 Things you need
Container, Sauce pan
Cheese Press, Cheesecloth, Container, Knife, Heavy weight, Mould, Plastic wrap, Press
1.4 Time Duration
1.4.1 Preparation Time
1.4.2 Cooking Time
1.4.3 Aging time
1.5 Storage & Shelf Life
1.5.1 Refrigeration Temperature
1.5.2 Shelf Life