Ingredients
Pasteurized cow or goat milk
Calcium Chloride, Cheese Salt, Cold water, Cow milk, Mesophilic starter culture, Rennet
Fermentation Agent
Lactobacillus plantarum
Lactococcus Lactis, Leuconostoc mesenteroides
Things you need
Dried Gourd
Cheese Press, Cheesecloth, Container, Knife, Draining mat, Heavy weight, Blender, Mould, Plastic wrap, Press
Preparation Time
2- 3 hours
24 hours
Cooking Time
Not Applicable
120
Aging time
2 - 4 weeks
12 months
Refrigeration Temperature
Not Available
Shelf Life
Around 3 months
Around 3 months