1 How to make
1.1 Serving Size
1.2 Ingredients
Cheese Salt, Pasteurized Cow milk, Propioni bacteria, Starter culture, Vegetarian Rennet, Water
Cardamom, Charoli, Milk, Saffron strands, Sugar
1.2.1 Fermentation Agent
Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus helveticus, Propionibacterium freudenreichii sbsp. shermani, Streptococcus salivarius sbsp thermophilus
Not Applicable
1.3 Things you need
Cheese Press, Cheesecloth, Knife, Large pot, Wire whisk
2 Bowls, Sauce pan, Stirrer
1.4 Time Duration
1.4.1 Preparation Time
3- 4 hours
10- 15 minutes
1.4.2 Cooking Time
1.4.3 Aging time
2 - 4 weeks
Not Applicable
1.5 Storage & Shelf Life
1.5.1 Refrigeration Temperature
1.5.2 Shelf Life