Ingredients
Calcium Chloride, Rennet, Thermophilic starter, Whole milk
Dry Milk Powder, Heavy cream or Plain cream, Salt, Sugar, Vanilla extract, Whole milk
Fermentation Agent
Streptococcus thermophilus
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Things you need
Cheese Press, Cheesecloth, Container, Knife, Heavy weight, Mould, Plastic wrap, Press
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Preparation Time
10- 12 hours
15- 20 minutes
Refrigeration Temperature
Shelf Life
2- 4 months
5- 7 days