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
-
Things you need
Cheese Press, Cheesecloth, Container, Knife, Draining mat, Heavy weight, Blender, Mould, Plastic wrap, Press
Cardamom, Glass jar, Stirrer
Preparation Time
24 hours
10- 15 minutes
Refrigeration Temperature
Shelf Life
Around 3 months
3- 5 days