Ingredients
Calcium Chloride, Cow milk, Kosher salt, Liquid Rennet, Mesophilic starter culture, Pasteurized Heavy Cream
Curd, Few drops of lemon juice, Milk
Fermentation Agent
Mesophilic bacteria
Lactococcus lactis subsp lactis, Streptococcus cremoris, Streptococcus diacetylactis, Streptococcus thermophilus
Things you need
Bowl, Colander, Large pot, Muslin
Container, Sauce pan
Preparation Time
2 weeks
Overnight
Aging time
Not Available
Not Available
Refrigeration Temperature
Shelf Life
3-4 weeks
2- 3 weeks