Ingredients
Cheese Salt, Cold water, Pasteurized Cow milk, Rennet, Thermophilic starter
Calcium Chloride, Rennet, Thermophilic starter, Whole milk
Fermentation Agent
Not Applicable
Streptococcus thermophilus
Things you need
2 Bowls, Sauce pan, Stirrer
Cheese Press, Cheesecloth, Container, Knife, Heavy weight, Mould, Plastic wrap, Press
Preparation Time
Not Available
10- 12 hours
Aging time
4 months
5 months
Refrigeration Temperature
Shelf Life
2- 3 weeks
2- 4 months