Ingredients
1 tbsp olive oil, 3 cloves garlic, 3 cucumbers, Mint, Yogurt
Calcium Chloride, Cheese Salt, Cold water, Cow milk, Mesophilic starter culture, Rennet
Fermentation Agent
-
Lactococcus Lactis, Leuconostoc mesenteroides
Things you need
Bowl
Cheese Press, Cheesecloth, Container, Knife, Draining mat, Heavy weight, Blender, Mould, Plastic wrap, Press
Preparation Time
15- 20 minutes
24 hours
Refrigeration Temperature
Shelf Life
1 day
Around 3 months