Serving Size
100
100
Ingredients
Cheese Salt, Cold water, Pasteurized Cow milk, Rennet, Thermophilic starter
Calcium Chloride, Cheese Salt, Cold water, Cow milk, Mesophilic starter culture, Rennet
Fermentation Agent
-
Lactococcus Lactis, Leuconostoc mesenteroides
Things you need
2 Bowls, Sauce pan, Stirrer
Cheese Press, Cheesecloth, Container, Knife, Draining mat, Heavy weight, Blender, Mould, Plastic wrap, Press
Time Duration
Preparation Time
-
24 hours
Cooking Time
-
120
Aging time
4 months
12 months
Storage & Shelf Life
Refrigeration Temperature
39.20 °F0.00 °F
-20
383
👆🏻
Shelf Life
2- 3 weeks
Around 3 months