Serving Size
100
100
Ingredients
Milk, Salt, Vinegar
Calcium Chloride, Cheese Salt, Cold water, Cow milk, Mesophilic starter culture, Rennet
Fermentation Agent
-
Lactococcus Lactis, Leuconostoc mesenteroides
Things you need
Cheesecloth, Measuring cup, Mould, Sauce pan, Strainer
Cheese Press, Cheesecloth, Container, Knife, Draining mat, Heavy weight, Blender, Mould, Plastic wrap, Press
Time Duration
Preparation Time
20- 25 minutes
24 hours
Cooking Time
30
120
Aging time
-
12 months
Storage & Shelf Life
Refrigeration Temperature
99.00 °F0.00 °F
-20
383
👆🏻
Shelf Life
2- 3 weeks
Around 3 months