Ingredients
Milk, Yogurt
Cheese Salt, Pasteurized Cow milk, Propioni bacteria, Starter culture, Vegetarian Rennet, Water
Fermentation Agent
Lactococcus Bulgaricus, Streptococcus thermophilus
Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus helveticus, Propionibacterium freudenreichii sbsp. shermani, Streptococcus salivarius sbsp thermophilus
Things you need
Large pot, Stirrer
Cheese Press, Cheesecloth, Knife, Large pot, Wire whisk
Preparation Time
3- 4 hours
3- 4 hours
Refrigeration Temperature
Shelf Life
5- 7 days
1 Month