Serving Size
100
100
Ingredients
Calcium Chloride, Rennet, Thermophilic starter, Whole milk
Pasteurized cow or goat milk
Fermentation Agent
Streptococcus thermophilus
Lactobacillus plantarum
Things you need
Cheese Press, Cheesecloth, Container, Knife, Heavy weight, Mould, Plastic wrap, Press
Dried Gourd
Time Duration
Preparation Time
10- 12 hours
2- 3 hours
Cooking Time
90
-
Aging time
5 months
2 - 4 weeks
Storage & Shelf Life
Refrigeration Temperature
39.20 °F39.00 °F
-20
383
👆🏻
Shelf Life
2- 4 months
Around 3 months