Serving Size
100
100
Ingredients
Calcium Chloride, Cheese Salt, Cold water, Cow milk, Mesophilic starter culture, Rennet
1 1/4 cups sugar, Milk, Yogurt
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
Cardamom, Glass jar, Stirrer
Time Duration
Preparation Time
24 hours
10- 15 minutes
Cooking Time
120
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Aging time
12 months
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Storage & Shelf Life
Refrigeration Temperature
0.00 °F45.00 °F
-20
383
👆🏻
Shelf Life
Around 3 months
3- 5 days