Ingredients
1 tbsp olive oil, 3 cloves garlic, 3 cucumbers, Mint, Yogurt
MM100 culture, Rennet, Unpasteurized cow's milk
Fermentation Agent
-
Mold Penicillium camemberti, Mold Penicillium candidum
Things you need
Bowl
Cheese Press, Heavy weight, Knife, Mould with ladle, Plastic wrap
Preparation Time
15- 20 minutes
18 hours and 3-4 weeks of aging
Refrigeration Temperature
Shelf Life
1 day
5- 7 days