Ingredients
Calcium Chloride, Cheese Salt, Cold water, Cow milk, Mesophilic starter culture, Rennet
1/2 litre milk, Sugar
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
Container, Strainer
Preparation Time
24 hours
1 hour
Cooking Time
120
few hours
Refrigeration Temperature
Shelf Life
Around 3 months
1 Month