Ingredients
Curd, Few drops of lemon juice, Milk
Pasteurized Cow milk, Rennet, Starter culture
Fermentation Agent
Lactococcus lactis subsp lactis, Streptococcus cremoris, Streptococcus diacetylactis, Streptococcus thermophilus
Not Applicable
Things you need
Container, Sauce pan
Cheese Press, Cheesecloth, Container, Knife, Heavy weight, Blender, Mould with ladle, Plastic wrap
Preparation Time
Overnight
3-9 months of aging
Aging time
Not Available
Not Available
Refrigeration Temperature
Shelf Life
2- 3 weeks
2- 3 weeks