Ingredients
C-100 Culture, Cheese Salt, Liquid Rennet, Pasteurized Milk
Curd, Few drops of lemon juice, Milk
Fermentation Agent
-
Lactococcus lactis subsp lactis, Streptococcus cremoris, Streptococcus diacetylactis, Streptococcus thermophilus
Things you need
Cheese Press, Cheesecloth, Container, Knife, Heavy weight, Blender, Plastic wrap
Container, Sauce pan
Preparation Time
3-9 months of aging
Overnight
Refrigeration Temperature
Shelf Life
3-4 weeks
2- 3 weeks