Ingredients
½ cup Sugar, Cardamom, Greek Yogurt, Milk, Nuts, Saffron strands
MM100 culture, Rennet, Unpasteurized cow's milk
Fermentation Agent
Not Applicable
Mold Penicillium camemberti, Mold Penicillium candidum
Things you need
2 Bowls, Sauce pan, Stirrer
Cheese Press, Heavy weight, Knife, Mould with ladle, Plastic wrap
Preparation Time
3- 4 hours
18 hours and 3-4 weeks of aging
Aging time
Not Available
7- 10 days
Refrigeration Temperature
Shelf Life
Around 6 months
5- 7 days