1 How to make
1.1 Serving Size
1.2 Ingredients
Brine solution, Calcium Chloride, Liquid Rennet, Pasteurized Cow milk, Thermophilic starter
A pinch of Salt, Curd, Milk, Yogurt
1.2.1 Fermentation Agent
Brevibacterium linens
Lactococcus Lactis
1.3 Things you need
Cheese Press, Cheesecloth, Container, Knife, Draining mat, Press, Stirrer
Stirrer
1.4 Time Duration
1.4.1 Preparation Time
15- 20 minutes
15- 20 minutes
1.4.2 Cooking Time
1.4.3 Aging time
1.5 Storage & Shelf Life
1.5.1 Refrigeration Temperature
383.00 °F39.20 °F
-20
383
1.6.1 Shelf Life