How to make Curd and Provolone Cheese?
Ingredients
Milk, Yogurt
Cheese Salt, Cold water, Pasteurized Cow milk, Rennet, Thermophilic starter
Fermentation Agent
Lactococcus Bulgaricus, Streptococcus thermophilus
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Things you need
Large pot, Stirrer
2 Bowls, Sauce pan, Stirrer
Preparation Time
3- 4 hours
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Refrigeration Temperature
Shelf Life
5- 7 days
2- 3 weeks