Ingredients
Skim milk, Whole milk
Cheese Salt, Pasteurized Cow milk, Propioni bacteria, Starter culture, Vegetarian Rennet, Water
Fermentation Agent
Lactobacillus delbrueckii subsp. bulgaricus
Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus helveticus, Propionibacterium freudenreichii sbsp. shermani, Streptococcus salivarius sbsp thermophilus
Things you need
Bowl, Live cultures
Cheese Press, Cheesecloth, Knife, Large pot, Wire whisk
Preparation Time
Unknown
3- 4 hours
Aging time
Not Available
2 - 4 weeks
Refrigeration Temperature
Shelf Life
2- 3 Months
1 Month