Serving Size
100
100
Ingredients
Cheese Salt, Pasteurized Cow milk, Propioni bacteria, Starter culture, Vegetarian Rennet, Water
Brine solution, Buttermilk Culture, Liquid Rennet, Milk, Salt
Fermentation Agent
Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus helveticus, Propionibacterium freudenreichii sbsp. shermani, Streptococcus salivarius sbsp thermophilus
Brevibacterium linens
Things you need
Cheese Press, Cheesecloth, Knife, Large pot, Wire whisk
Cheese Press, Cheesecloth, Draining mat, Heavy weight, Knife, Plastic wrap
Time Duration
Preparation Time
3- 4 hours
2- 3 hours
Cooking Time
40
25
Aging time
2 - 4 weeks
7- 10 days
Storage & Shelf Life
Refrigeration Temperature
39.20 °F50.00 °F
-20
383
👆🏻
Shelf Life
1 Month
1- 2 Weeks