Ingredients
Milk, Yogurt
Calcium Chloride, Cheese Salt, Cold water, Cow milk, Mesophilic starter culture, Rennet
Fermentation Agent
Lactococcus Bulgaricus, Streptococcus thermophilus
Lactococcus Lactis, Leuconostoc mesenteroides
Things you need
Large pot, Stirrer
Cheese Press, Cheesecloth, Container, Knife, Draining mat, Heavy weight, Blender, Mould, Plastic wrap, Press
Preparation Time
3- 4 hours
24 hours
Aging time
Not Applicable
12 months
Refrigeration Temperature
Shelf Life
5- 7 days
Around 3 months