Ingredients
Cheshire salt, Pasteurized Cow milk, Starter culture, Vegetarian Rennet
Curd, Few drops of lemon juice, Milk
Fermentation Agent
Not Available
Lactococcus lactis subsp lactis, Streptococcus cremoris, Streptococcus diacetylactis, Streptococcus thermophilus
Things you need
Cheese Press, Cheesecloth, Container, Heavy weight, Knife, Ladle, Stirrer
Container, Sauce pan
Preparation Time
2- 3 hours
Overnight
Aging time
4- 8 weeks
Not Available
Refrigeration Temperature
Shelf Life
Around 3 months
2- 3 weeks