Serving Size
100
100
Ingredients
Cow milk, Rennet, Starter culture
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