Ingredients
Brine solution, Calcium Chloride, Liquid Rennet, Pasteurized Cow milk, Thermophilic starter
Curd, Few drops of lemon juice, Milk
Fermentation Agent
Brevibacterium linens
Lactococcus lactis subsp lactis, Streptococcus cremoris, Streptococcus diacetylactis, Streptococcus thermophilus
Things you need
Cheese Press, Cheesecloth, Container, Knife, Draining mat, Press, Stirrer
Container, Sauce pan
Preparation Time
15- 20 minutes
Overnight
Aging time
3 months
Not Available
Refrigeration Temperature
Shelf Life
2- 3 weeks
2- 3 weeks