How to make Cheddar Cheese and Curd?
Ingredients
C-100 Culture, Cheese Salt, Liquid Rennet, Pasteurized Milk
Milk, Yogurt
Fermentation Agent
-
Lactococcus Bulgaricus, Streptococcus thermophilus
Things you need
Cheese Press, Cheesecloth, Container, Knife, Heavy weight, Blender, Plastic wrap
Large pot, Stirrer
Preparation Time
3-9 months of aging
3- 4 hours
Refrigeration Temperature
Shelf Life
3-4 weeks
5- 7 days