Ingredients
Cheese, Cream of Tartar, Gelatin, Milk Powder, Salt
Curd, Few drops of lemon juice, Milk
Fermentation Agent
-
Lactococcus lactis subsp lactis, Streptococcus cremoris, Streptococcus diacetylactis, Streptococcus thermophilus
Things you need
2 Bowls, Cheese Press, Cheesecloth, Container, Knife, Heavy weight, Blender, Mould, Plastic wrap, Press, Stirrer
Container, Sauce pan
Preparation Time
2- 3 hours
Overnight
Refrigeration Temperature
Shelf Life
3-4 weeks
2- 3 weeks