Serving Size
100
100
Ingredients
C-100 Culture, Cheese Salt, Liquid Rennet, Pasteurized Milk
Pasteurized cow or goat milk
Fermentation Agent
-
Lactobacillus plantarum
Things you need
Cheese Press, Cheesecloth, Container, Knife, Heavy weight, Blender, Plastic wrap
Dried Gourd
Time Duration
Preparation Time
3-9 months of aging
2- 3 hours
Cooking Time
30
-
Aging time
-
2 - 4 weeks
Storage & Shelf Life
Refrigeration Temperature
46.40 °F39.00 °F
-20
383
👆🏻
Shelf Life
3-4 weeks
Around 3 months