1 How to make
1.1 Serving Size
1.2 Ingredients
1 cup of Heavy Cream, 8 cups of Whole Milk, Salt, Vinegar
Cheese Salt, Pasteurized Cow milk, Propioni bacteria, Starter culture, Vegetarian Rennet, Water
1.2.1 Fermentation Agent
Not Applicable
Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus helveticus, Propionibacterium freudenreichii sbsp. shermani, Streptococcus salivarius sbsp thermophilus
1.3 Things you need
Bowl, Cheesecloth, Sauce pan, Stirrer
Cheese Press, Cheesecloth, Knife, Large pot, Wire whisk
1.4 Time Duration
1.4.1 Preparation Time
1.4.2 Cooking Time
1.4.3 Aging time
Not Available
2 - 4 weeks
1.5 Storage & Shelf Life
1.5.1 Refrigeration Temperature
1.5.2 Shelf Life