Ingredients
Cheese Salt, Cold water, Pasteurized Cow milk, Rennet, Thermophilic starter
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, Sauce pan, Stirrer
Container, Sauce pan
Preparation Time
Not Available
Overnight
Aging time
4 months
Not Available
Refrigeration Temperature
Shelf Life
2- 3 weeks
2- 3 weeks