Ingredients
1/2 litre milk, Sugar
Calcium Chloride, Cheese Salt, Cold water, Cow milk, Mesophilic starter culture, Rennet
Fermentation Agent
-
Lactococcus Lactis, Leuconostoc mesenteroides
Things you need
Container, Strainer
Cheese Press, Cheesecloth, Container, Knife, Draining mat, Heavy weight, Blender, Mould, Plastic wrap, Press
Preparation Time
1 hour
24 hours
Cooking Time
few hours
120
Refrigeration Temperature
Shelf Life
1 Month
Around 3 months