Serving Size
100
100
Ingredients
Calcium Chloride, Cheese Salt, Cold water, Cow milk, Mesophilic starter culture, Rennet
Cheese Salt, Cold water, Pasteurized Cow milk, Rennet, Thermophilic starter
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
2 Bowls, Sauce pan, Stirrer
Time Duration
Preparation Time
24 hours
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Cooking Time
120
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Aging time
12 months
4 months
Storage & Shelf Life
Refrigeration Temperature
0.00 °F39.20 °F
-20
383
👆🏻
Shelf Life
Around 3 months
2- 3 weeks