1 How to make
1.1 Serving Size
1.2 Ingredients
3 Litres of Milk, A tablet of Rennet, Salt, Unchlorinated Water, Yogurt
Cheese Salt, Pasteurized Cow milk, Propioni bacteria, Starter culture, Vegetarian Rennet, Water
1.2.1 Fermentation Agent
Not Applicable
Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus helveticus, Propionibacterium freudenreichii sbsp. shermani, Streptococcus salivarius sbsp thermophilus
1.3 Things you need
Bowl, Cheesecloth, Container, Jar, Knife, Sauce pan, Strainer, Stirrer
Cheese Press, Cheesecloth, Knife, Large pot, Wire whisk
1.4 Time Duration
1.4.1 Preparation Time
1.4.2 Cooking Time
1.4.3 Aging time
Not Available
2 - 4 weeks
1.5 Storage & Shelf Life
1.5.1 Refrigeration Temperature
1.5.2 Shelf Life