1 How to make
1.1 Serving Size
1.2 Ingredients
Calcium Chloride, Cow milk, Kosher salt, Liquid Rennet, Mesophilic starter culture, Pasteurized Heavy Cream
Calcium Chloride, Cheese Salt, Cold water, Cow milk, Mesophilic starter culture, Rennet
1.2.1 Fermentation Agent
Mesophilic bacteria
Lactococcus Lactis, Leuconostoc mesenteroides
1.3 Things you need
Bowl, Colander, Large pot, Muslin
Cheese Press, Cheesecloth, Container, Knife, Draining mat, Heavy weight, Blender, Mould, Plastic wrap, Press
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
3-4 weeks
Around 3 months