Ingredients
Curd, Few drops of lemon juice, Milk
Calcium Chloride, Rennet, Thermophilic starter, Whole milk
Fermentation Agent
Lactococcus lactis subsp lactis, Streptococcus cremoris, Streptococcus diacetylactis, Streptococcus thermophilus
Streptococcus thermophilus
Things you need
Container, Sauce pan
Cheese Press, Cheesecloth, Container, Knife, Heavy weight, Mould, Plastic wrap, Press
Preparation Time
Overnight
10- 12 hours
Aging time
Not Available
5 months
Refrigeration Temperature
Shelf Life
2- 3 weeks
2- 4 months