Serving Size
100
100
Ingredients
Calcium Chloride, Cheese Salt, Cold water, Cow milk, Mesophilic starter culture, Rennet
Pasteurized cow or goat milk
Fermentation Agent
Lactococcus Lactis, Leuconostoc mesenteroides
Lactobacillus plantarum
Things you need
Cheese Press, Cheesecloth, Container, Knife, Draining mat, Heavy weight, Blender, Mould, Plastic wrap, Press
Dried Gourd
Time Duration
Preparation Time
24 hours
2- 3 hours
Cooking Time
120
-
Aging time
12 months
2 - 4 weeks
Storage & Shelf Life
Refrigeration Temperature
0.00 °F39.00 °F
-20
383
👆🏻
Shelf Life
Around 3 months
Around 3 months