Ingredients
Brine solution, Calcium Chloride, Cow milk, Liquid Rennet, Mesophilic starter culture
Milk, Yogurt
Fermentation Agent
-
Lactococcus Bulgaricus, Streptococcus thermophilus
Things you need
Cheese Press, Cheesecloth, Knife, Heavy weight, Blender, Plastic wrap, Press, Stirrer
Large pot, Stirrer
Preparation Time
10- 12 hours
3- 4 hours
Aging time
4 weeks - 10 months
-
Refrigeration Temperature
Shelf Life
3-4 weeks
5- 7 days