Ingredients
Calcium Chloride, Cheese Salt, Cold water, Cow milk, Mesophilic starter culture, Rennet
Pasteurized Heavy Cream, Yogurt
Fermentation Agent
Lactococcus Lactis, Leuconostoc mesenteroides
Not Applicable
Things you need
Cheese Press, Cheesecloth, Container, Knife, Draining mat, Heavy weight, Blender, Mould, Plastic wrap, Press
Bowl
Preparation Time
24 hours
24-36 hours
Cooking Time
120
Not Applicable
Aging time
12 months
Not Available
Refrigeration Temperature
Shelf Life
Around 3 months
10 to 14 days