Ingredients
Calcium Chloride, Cream of Tartar, Milk Powder, MM100 culture, Pasteurized cow or goat milk, Rennet, Salt, Washed Rind Paper, Water
Sheep Milk
Fermentation Agent
Not Applicable
Lactobacillus casei, Lactobacillus plantarum, Lactococcus Lactis, Leuconostoc mesenteroides
Things you need
2 Bowls, Cheese Press, Cheesecloth, Container, Blender, Stirrer
Not Applicable
Preparation Time
1 hour
2 days
Aging time
Not Available
Not Available
Refrigeration Temperature
Shelf Life
1- 2 Weeks
10 to 14 days