Ingredients
Skim milk, Whole milk
Calcium Chloride, Cheese Salt, Cold water, Cow milk, Mesophilic starter culture, Rennet
Fermentation Agent
Lactobacillus delbrueckii subsp. bulgaricus
Lactococcus Lactis, Leuconostoc mesenteroides
Things you need
Bowl, Live cultures
Cheese Press, Cheesecloth, Container, Knife, Draining mat, Heavy weight, Blender, Mould, Plastic wrap, Press
Preparation Time
Unknown
24 hours
Aging time
Not Available
12 months
Refrigeration Temperature
Shelf Life
2- 3 Months
Around 3 months