Ingredients
Pasteurized Heavy Cream, Yogurt
Calcium Chloride, Cheese Salt, Cold water, Cow milk, Mesophilic starter culture, Rennet
Fermentation Agent
Not Applicable
Lactococcus Lactis, Leuconostoc mesenteroides
Things you need
Bowl
Cheese Press, Cheesecloth, Container, Knife, Draining mat, Heavy weight, Blender, Mould, Plastic wrap, Press
Preparation Time
24-36 hours
24 hours
Cooking Time
Not Applicable
120
Aging time
Not Available
12 months
Refrigeration Temperature
Shelf Life
10 to 14 days
Around 3 months