Serving Size
100
100
Ingredients
Brine solution, Calcium Chloride, Cow milk, Liquid Rennet, Mesophilic starter culture
Brine solution, Buttermilk Culture, Liquid Rennet, Milk, Salt
Fermentation Agent
-
Brevibacterium linens
Things you need
Cheese Press, Cheesecloth, Knife, Heavy weight, Blender, Plastic wrap, Press, Stirrer
Cheese Press, Cheesecloth, Draining mat, Heavy weight, Knife, Plastic wrap
Time Duration
Preparation Time
10- 12 hours
2- 3 hours
Cooking Time
90
25
Aging time
4 weeks - 10 months
7- 10 days
Storage & Shelf Life
Refrigeration Temperature
39.20 °F50.00 °F
-20
383
👆🏻
Shelf Life
3-4 weeks
1- 2 Weeks