Serving Size
3
100
Ingredients
Salt, Yogurt
MM100 culture, Rennet, Unpasteurized cow's milk
Fermentation Agent
-
Mold Penicillium camemberti, Mold Penicillium candidum
Things you need
Container
Cheese Press, Heavy weight, Knife, Mould with ladle, Plastic wrap
Time Duration
Preparation Time
few days in sun
18 hours and 3-4 weeks of aging
Cooking Time
180
25
Aging time
-
7- 10 days
Storage & Shelf Life
Refrigeration Temperature
32.00 °F40.00 °F
-20
383
👆🏻
Shelf Life
Around 6 months
5- 7 days