How to make Curd and Edam Cheese?
Ingredients
Milk, Yogurt
Brine solution, Calcium Chloride, Cow milk, Liquid Rennet, Mesophilic starter culture
Fermentation Agent
Lactococcus Bulgaricus, Streptococcus thermophilus
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Things you need
Large pot, Stirrer
Cheese Press, Cheesecloth, Knife, Heavy weight, Blender, Plastic wrap, Press, Stirrer
Preparation Time
3- 4 hours
10- 12 hours
Aging time
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4 weeks - 10 months
Refrigeration Temperature
Shelf Life
5- 7 days
3-4 weeks