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
Preparation Time
24 hours
2- 3 hours
Cooking Time
120
Not Applicable
Aging time
12 months
2 - 4 weeks
Refrigeration Temperature
Not Available
Shelf Life
Around 3 months
Around 3 months