Ingredients
Calcium Chloride, Rennet, Thermophilic starter, Whole milk
1 cup of Heavy Cream, 8 cups of Whole Milk, Salt, Vinegar
Fermentation Agent
Streptococcus thermophilus
Not Applicable
Things you need
Cheese Press, Cheesecloth, Container, Knife, Heavy weight, Mould, Plastic wrap, Press
Bowl, Cheesecloth, Sauce pan, Stirrer
Preparation Time
10- 12 hours
2- 3 hours
Aging time
5 months
Not Available
Refrigeration Temperature
Shelf Life
2- 4 months
1- 2 Weeks