How to make Fontina Cheese and Curd?
Ingredients
Brine solution, Calcium Chloride, Cow milk, Rennet
Milk, Yogurt
Fermentation Agent
-
Lactococcus Bulgaricus, Streptococcus thermophilus
Things you need
Cheese Press, Cheesecloth, Knife, Blender, Mould, Plastic wrap, Press
Large pot, Stirrer
Preparation Time
10- 12 hours
3- 4 hours
Refrigeration Temperature
Shelf Life
2- 3 Months
5- 7 days