Ingredients
Calcium Chloride, Cheese Salt, Cold water, Cow milk, Mesophilic starter culture, Rennet
Milk, Yogurt
Fermentation Agent
Lactococcus Lactis, Leuconostoc mesenteroides
Lactococcus Bulgaricus, Streptococcus thermophilus
Things you need
Cheese Press, Cheesecloth, Container, Knife, Draining mat, Heavy weight, Blender, Mould, Plastic wrap, Press
Large pot, Stirrer
Preparation Time
24 hours
3- 4 hours
Aging time
12 months
Not Applicable
Refrigeration Temperature
Shelf Life
Around 3 months
5- 7 days