Ingredients
Cheese, Cream of Tartar, Gelatin, Milk Powder, Salt
Sheep Milk
Fermentation Agent
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Lactobacillus casei, Lactobacillus plantarum, Lactococcus Lactis, Leuconostoc mesenteroides
Things you need
2 Bowls, Cheese Press, Cheesecloth, Container, Knife, Heavy weight, Blender, Mould, Plastic wrap, Press, Stirrer
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Preparation Time
2- 3 hours
2 days
Refrigeration Temperature
Shelf Life
3-4 weeks
10 to 14 days