1 How to make
1.1 Serving Size
1.2 Ingredients
C-100 Culture, Cheese Salt, Liquid Rennet, Pasteurized Milk
Villi culture, Whole milk
1.2.1 Fermentation Agent
Not Applicable
Lactococcus lactis subsp cremoris, Leuconostoc mesenteroides
1.3 Things you need
Cheese Press, Cheesecloth, Container, Knife, Heavy weight, Blender, Plastic wrap
Glass container with lid, Bowl, Cotton napkin, Cup, Measuring cup, Plate
1.4 Time Duration
1.4.1 Preparation Time
3-9 months of aging
24 hours
1.4.2 Cooking Time
1.4.3 Aging time
Not Available
Not Applicable
1.5 Storage & Shelf Life
1.5.1 Refrigeration Temperature
1.5.2 Shelf Life