Serving Size
100
100
Ingredients
Cheshire salt, Pasteurized Cow milk, Starter culture, Vegetarian Rennet
Pasteurized cow or goat milk
Fermentation Agent
-
Lactobacillus plantarum
Things you need
Cheese Press, Cheesecloth, Container, Heavy weight, Knife, Ladle, Stirrer
Dried Gourd
Time Duration
Preparation Time
2- 3 hours
2- 3 hours
Cooking Time
60
-
Aging time
4- 8 weeks
2 - 4 weeks
Storage & Shelf Life
Refrigeration Temperature
39.20 °F39.00 °F
-20
383
👆🏻
Shelf Life
Around 3 months
Around 3 months