1 How to make
1.1 Serving Size
1.2 Ingredients
C-100 Culture, Cheese Salt, Liquid Rennet, Pasteurized Milk
Pasteurized cow or goat milk
1.2.1 Fermentation Agent
Not Applicable
Lactobacillus plantarum
1.3 Things you need
Cheese Press, Cheesecloth, Container, Knife, Heavy weight, Blender, Plastic wrap
Dried Gourd
1.4 Time Duration
1.4.1 Preparation Time
3-9 months of aging
2- 3 hours
1.4.2 Cooking Time
1.4.3 Aging time
Not Available
2 - 4 weeks
1.5 Storage & Shelf Life
1.5.1 Refrigeration Temperature
1.5.3 Shelf Life
3-4 weeks
Around 3 months