Ingredients
Calcium Chloride, Cheese Salt, Cold water, Cow milk, Mesophilic starter culture, Rennet
Baking soda, Milk, Sugar, Vanilla extract
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
2 Bowls, Sauce pan, Stirrer
Preparation Time
24 hours
2- 3 hours
Refrigeration Temperature
Shelf Life
Around 3 months
2- 3 weeks