Serving Size
100
100
Ingredients
Brine solution, Calcium Chloride, Cow milk, Liquid Rennet, Mesophilic starter culture
Pasteurized cow or goat milk
Fermentation Agent
-
Lactobacillus plantarum
Things you need
Cheese Press, Cheesecloth, Knife, Heavy weight, Blender, Plastic wrap, Press, Stirrer
Dried Gourd
Time Duration
Preparation Time
10- 12 hours
2- 3 hours
Cooking Time
90
-
Aging time
4 weeks - 10 months
2 - 4 weeks
Storage & Shelf Life
Refrigeration Temperature
39.20 °F39.00 °F
-20
383
👆🏻
Shelf Life
3-4 weeks
Around 3 months