Ingredients
Calcium Chloride, Cheese Salt, Cold water, Cow milk, Mesophilic starter culture, Rennet
A pinch of Salt, Curd, Milk, Yogurt
Fermentation Agent
Lactococcus Lactis, Leuconostoc mesenteroides
Lactococcus Lactis
Things you need
Cheese Press, Cheesecloth, Container, Knife, Draining mat, Heavy weight, Blender, Mould, Plastic wrap, Press
Stirrer
Preparation Time
24 hours
15- 20 minutes
Aging time
12 months
Not Available
Refrigeration Temperature
Shelf Life
Around 3 months
7- 10 days