How to make Cheshire Cheese and Matzoon?

Cheshire Cheese

Matzoon

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How to make

Serving Size

Ingredients

Fermentation Agent

Things you need

Preparation Time

Cooking Time

Aging time

Refrigeration Temperature

Shelf Life

100

Cheshire salt, Pasteurized Cow milk, Starter culture, Vegetarian Rennet

Cheese Press, Cheesecloth, Container, Heavy weight, Knife, Ladle, Stirrer

2- 3 hours

4- 8 weeks

39.20 °F

Around 3 months

450

1/2 litre milk, Yeast

Glass container with lid, Bowl, Microwave oven, Sauce pan, Stirrer

3- 4 hours

39.20 °F

How is Cheshire Cheese and Matzoon made?

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