Ingredients
Cow milk, Rennet, Starter culture
Brine solution, Calcium Chloride, Liquid Rennet, Pasteurized Cow milk, Thermophilic starter
Fermentation Agent
-
Brevibacterium linens
Things you need
2 Bowls, Sauce pan, Stirrer
Cheese Press, Cheesecloth, Container, Knife, Draining mat, Press, Stirrer
Preparation Time
15- 20 minutes
15- 20 minutes
Refrigeration Temperature
Shelf Life
2- 3 weeks
2- 3 weeks