Ingredients
Milk, Salt, Vinegar
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
Cheesecloth, Measuring cup, Mould, Sauce pan, Strainer
Cheese Press, Cheesecloth, Knife, Large pot, Wire whisk
Preparation Time
20- 25 minutes
3- 4 hours
Refrigeration Temperature
Shelf Life
2- 3 weeks
1 Month