1 How to make
1.1 Serving Size
1.2 Ingredients
Cheese Salt, Cold water, Pasteurized Cow milk, Rennet, Thermophilic starter
Skim milk, Whole milk
1.2.1 Fermentation Agent
Not Applicable
Lactobacillus delbrueckii subsp. bulgaricus
1.3 Things you need
2 Bowls, Sauce pan, Stirrer
Bowl, Live cultures
1.4 Time Duration
1.4.1 Preparation Time
1.4.2 Cooking Time
1.4.3 Aging time
1.5 Storage & Shelf Life
1.5.1 Refrigeration Temperature
1.5.2 Shelf Life