1 How to make
1.1 Serving Size
1.2 Ingredients
Cheshire salt, Pasteurized Cow milk, Starter culture, Vegetarian Rennet
Curd, Few drops of lemon juice, Milk
1.2.1 Fermentation Agent
Not Available
Lactococcus lactis subsp lactis, Streptococcus cremoris, Streptococcus diacetylactis, Streptococcus thermophilus
1.3 Things you need
Cheese Press, Cheesecloth, Container, Heavy weight, Knife, Ladle, Stirrer
Container, Sauce pan
1.4 Time Duration
1.4.1 Preparation Time
1.4.2 Cooking Time
1.4.3 Aging time
1.5 Storage & Shelf Life
1.5.1 Refrigeration Temperature
1.5.2 Shelf Life
Around 3 months
2- 3 weeks