Ingredients
A pinch of Salt, Curd, Milk, Yogurt
C-100 Culture, Cheese Salt, Liquid Rennet, Pasteurized Milk
Fermentation Agent
Lactococcus Lactis
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Things you need
Stirrer
Cheese Press, Cheesecloth, Container, Knife, Heavy weight, Blender, Plastic wrap
Preparation Time
15- 20 minutes
3-9 months of aging
Refrigeration Temperature
Shelf Life
7- 10 days
3-4 weeks