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