Serving Size
100
100
Ingredients
Coconut Oil, Corn syrup, High Oleic Safflower Oil, Milk protein isolate, Shallow pan, Soy Oil
Cheese Salt, Pasteurized Cow milk, Propioni bacteria, Starter culture, Vegetarian Rennet, Water
Fermentation Agent
-
Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus helveticus, Propionibacterium freudenreichii sbsp. shermani, Streptococcus salivarius sbsp thermophilus
Things you need
2 Bowls, Sauce pan, Stirrer
Cheese Press, Cheesecloth, Knife, Large pot, Wire whisk
Time Duration
Preparation Time
15- 20 minutes
3- 4 hours
Cooking Time
-
40
Aging time
-
2 - 4 weeks
Storage & Shelf Life
Refrigeration Temperature
383.00 °F39.20 °F
-20
383
👆🏻
Shelf Life
2- 3 weeks
1 Month