Serving Size
100
100
Ingredients
C-100 Culture, Cheese Salt, Liquid Rennet, Pasteurized Milk
Cheese Salt, Pasteurized Cow milk, Propioni bacteria, Starter culture, Vegetarian Rennet, Water
Fermentation Agent
-
Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus helveticus, Propionibacterium freudenreichii sbsp. shermani, Streptococcus salivarius sbsp thermophilus
Things you need
Cheese Press, Cheesecloth, Container, Knife, Heavy weight, Blender, Plastic wrap
Cheese Press, Cheesecloth, Knife, Large pot, Wire whisk
Time Duration
Preparation Time
3-9 months of aging
3- 4 hours
Cooking Time
30
40
Aging time
-
2 - 4 weeks
Storage & Shelf Life
Refrigeration Temperature
46.40 °F39.20 °F
-20
383
👆🏻
Shelf Life
3-4 weeks
1 Month