Serving Size
100
100
Ingredients
Dry Milk Powder, Heavy cream or Plain cream, Salt, Sugar, Vanilla extract, Whole milk
Calcium Chloride, Cheese Salt, Cold water, Cow milk, Mesophilic starter culture, Rennet
Fermentation Agent
-
Lactococcus Lactis, Leuconostoc mesenteroides
Things you need
-
Cheese Press, Cheesecloth, Container, Knife, Draining mat, Heavy weight, Blender, Mould, Plastic wrap, Press
Time Duration
Preparation Time
15- 20 minutes
24 hours
Cooking Time
-
120
Aging time
-
12 months
Storage & Shelf Life
Refrigeration Temperature
37.40 °F0.00 °F
-20
383
👆🏻
Shelf Life
5- 7 days
Around 3 months