Ingredients
Calcium Chloride, Cream of Tartar, Milk Powder, MM100 culture, Pasteurized cow or goat milk, Rennet, Salt, Washed Rind Paper, Water
Curd, Few drops of lemon juice, Milk
Fermentation Agent
Not Applicable
Lactococcus lactis subsp lactis, Streptococcus cremoris, Streptococcus diacetylactis, Streptococcus thermophilus
Things you need
2 Bowls, Cheese Press, Cheesecloth, Container, Blender, Stirrer
Container, Sauce pan
Preparation Time
1 hour
Overnight
Aging time
Not Available
Not Available
Refrigeration Temperature
Shelf Life
1- 2 Weeks
2- 3 weeks