How to make Curd and Fontina Cheese?
Ingredients
Milk, Yogurt
Brine solution, Calcium Chloride, Cow milk, Rennet
Fermentation Agent
Lactococcus Bulgaricus, Streptococcus thermophilus
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Things you need
Large pot, Stirrer
Cheese Press, Cheesecloth, Knife, Blender, Mould, Plastic wrap, Press
Preparation Time
3- 4 hours
10- 12 hours
Refrigeration Temperature
Shelf Life
5- 7 days
2- 3 Months