How to make Edam Cheese and Mursik?
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
Preparation Time
10- 12 hours
2- 3 hours
Aging time
4 weeks - 10 months
2 - 4 weeks
Refrigeration Temperature
Shelf Life
3-4 weeks
Around 3 months