Ingredients
Calcium Chloride, Cheese Salt, Cold water, Cow milk, Mesophilic starter culture, Rennet
Curd, Few drops of lemon juice, Milk
Fermentation Agent
Lactococcus Lactis, Leuconostoc mesenteroides
Lactococcus lactis subsp lactis, Streptococcus cremoris, Streptococcus diacetylactis, Streptococcus thermophilus
Things you need
Cheese Press, Cheesecloth, Container, Knife, Draining mat, Heavy weight, Blender, Mould, Plastic wrap, Press
Container, Sauce pan
Preparation Time
24 hours
Overnight
Aging time
12 months
Not Available
Refrigeration Temperature
Shelf Life
Around 3 months
2- 3 weeks