Ingredients
A pinch of Salt, Curd, Milk, Yogurt
Cheese Salt, Pasteurized Cow milk, Propioni bacteria, Starter culture, Vegetarian Rennet, Water
Fermentation Agent
Lactococcus Lactis
Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus helveticus, Propionibacterium freudenreichii sbsp. shermani, Streptococcus salivarius sbsp thermophilus
Things you need
Stirrer
Cheese Press, Cheesecloth, Knife, Large pot, Wire whisk
Preparation Time
15- 20 minutes
3- 4 hours
Aging time
Not Available
2 - 4 weeks
Refrigeration Temperature
Shelf Life
7- 10 days
1 Month