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
Not Applicable
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
Aging time
12 months
Not Applicable
Refrigeration Temperature
Shelf Life
Around 3 months
2- 3 weeks