How to make Neufchatel Cheese and Zincica?
Ingredients
Cow milk, Rennet, Starter culture
Sheep Milk
Fermentation Agent
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Lactobacillus casei, Lactobacillus plantarum, Lactococcus Lactis, Leuconostoc mesenteroides
Things you need
2 Bowls, Sauce pan, Stirrer
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Preparation Time
15- 20 minutes
2 days
Refrigeration Temperature
Shelf Life
2- 3 weeks
10 to 14 days