Serving Size
100
100
Ingredients
C-100 Culture, Cheese Salt, Liquid Rennet, Pasteurized Milk
Villi culture, Whole milk
Fermentation Agent
-
Lactococcus lactis subsp cremoris, Leuconostoc mesenteroides
Things you need
Cheese Press, Cheesecloth, Container, Knife, Heavy weight, Blender, Plastic wrap
Glass container with lid, Bowl, Cotton napkin, Cup, Measuring cup, Plate
Time Duration
Preparation Time
3-9 months of aging
24 hours
Cooking Time
30
-
Aging time
-
-
Storage & Shelf Life
Refrigeration Temperature
46.40 °F64.00 °F
-20
383
👆🏻
Shelf Life
3-4 weeks
15 days