Ingredients
Baking soda, Milk, Sugar, Vanilla extract
Brine solution, Calcium Chloride, Liquid Rennet, Pasteurized Cow milk, Thermophilic starter
Fermentation Agent
-
Brevibacterium linens
Things you need
2 Bowls, Sauce pan, Stirrer
Cheese Press, Cheesecloth, Container, Knife, Draining mat, Press, Stirrer
Preparation Time
2- 3 hours
15- 20 minutes
Refrigeration Temperature
Shelf Life
2- 3 weeks
2- 3 weeks