How to make Cheddar Cheese and Curd?
Ingredients
C-100 Culture, Cheese Salt, Liquid Rennet, Pasteurized Milk
Milk, Yogurt
Fermentation Agent
Not Applicable
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
Aging time
Not Available
Not Applicable
Refrigeration Temperature
Shelf Life
3-4 weeks
5- 7 days