How to make Curd and Cheddar Cheese?
Ingredients
Milk, Yogurt
C-100 Culture, Cheese Salt, Liquid Rennet, Pasteurized Milk
Fermentation Agent
Lactococcus Bulgaricus, Streptococcus thermophilus
Not Applicable
Things you need
Large pot, Stirrer
Cheese Press, Cheesecloth, Container, Knife, Heavy weight, Blender, Plastic wrap
Preparation Time
3- 4 hours
3-9 months of aging
Aging time
Not Applicable
Not Available
Refrigeration Temperature
Shelf Life
5- 7 days
3-4 weeks