Serving Size
100
100
Ingredients
Calcium Chloride, Cheese Salt, Cold water, Cow milk, Mesophilic starter culture, Rennet
A bit of same from a prior batch, Milk
Fermentation Agent
Lactococcus Lactis, Leuconostoc mesenteroides
Lactococcus lactis subsp cremoris, Lactococcus lactis subsp lactis
Things you need
Cheese Press, Cheesecloth, Container, Knife, Draining mat, Heavy weight, Blender, Mould, Plastic wrap, Press
Container
Time Duration
Preparation Time
24 hours
10- 12 hours
Cooking Time
120
-
Aging time
12 months
-
Storage & Shelf Life
Refrigeration Temperature
0.00 °F100.00 °F
-20
383
👆🏻
Shelf Life
Around 3 months
2- 3 weeks