Ingredients
Cheese, Cream of Tartar, Gelatin, Milk Powder, Salt
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, Cheese Press, Cheesecloth, Container, Knife, Heavy weight, Blender, Mould, Plastic wrap, Press, Stirrer
Cheese Press, Cheesecloth, Knife, Large pot, Wire whisk
Preparation Time
2- 3 hours
3- 4 hours
Refrigeration Temperature
Shelf Life
3-4 weeks
1 Month