Ingredients
C-100 Culture, Cheese Salt, Liquid Rennet, Pasteurized Milk
Cheese Salt, Cold water, Pasteurized Cow milk, Rennet, Thermophilic starter
Things you need
Cheese Press, Cheesecloth, Container, Knife, Heavy weight, Blender, Plastic wrap
2 Bowls, Sauce pan, Stirrer
Preparation Time
3-9 months of aging
-
Refrigeration Temperature
Shelf Life
3-4 weeks
2- 3 weeks