Ingredients
Calcium Chloride, Cheese Salt, Cold water, Cow milk, Mesophilic starter culture, Rennet
Milk
Fermentation Agent
Lactococcus Lactis, Leuconostoc mesenteroides
-
Things you need
Cheese Press, Cheesecloth, Container, Knife, Draining mat, Heavy weight, Blender, Mould, Plastic wrap, Press
Pan
Preparation Time
24 hours
1 hour
Refrigeration Temperature
Shelf Life
Around 3 months
Up to 3 days