Ingredients
Salt, Yogurt
Calcium Chloride, Cheese Salt, Cold water, Cow milk, Mesophilic starter culture, Rennet
Fermentation Agent
Not Applicable
Lactococcus Lactis, Leuconostoc mesenteroides
Things you need
Container
Cheese Press, Cheesecloth, Container, Knife, Draining mat, Heavy weight, Blender, Mould, Plastic wrap, Press
Preparation Time
few days in sun
24 hours
Aging time
Not Available
12 months
Refrigeration Temperature
Not Available
Shelf Life
Around 6 months
Around 3 months