Serving Size
100
100
Ingredients
Calcium Chloride, Cheese Salt, Cold water, Cow milk, Mesophilic starter culture, Rennet
Few drops of lemon juice, Milk, Rennet, Salt, Vinegar
Fermentation Agent
Lactococcus Lactis, Leuconostoc mesenteroides
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Things you need
Cheese Press, Cheesecloth, Container, Knife, Draining mat, Heavy weight, Blender, Mould, Plastic wrap, Press
Bowl, Cheesecloth, Measuring cup, Muslin, Sauce pan, Strainer, Stirrer
Time Duration
Preparation Time
24 hours
30- 40 minutes
Cooking Time
120
15
Aging time
12 months
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Storage & Shelf Life
Refrigeration Temperature
0.00 °F99.00 °F
-20
383
👆🏻
Shelf Life
Around 3 months
7- 10 days