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
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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
Refrigeration Temperature
Shelf Life
5- 7 days
3-4 weeks