Ingredients
Cheese Salt, Pasteurized Cow milk, Propioni bacteria, Starter culture, Vegetarian Rennet, Water
Curd, Few drops of lemon juice, Milk
Fermentation Agent
Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus helveticus, Propionibacterium freudenreichii sbsp. shermani, Streptococcus salivarius sbsp thermophilus
Lactococcus lactis subsp lactis, Streptococcus cremoris, Streptococcus diacetylactis, Streptococcus thermophilus
Things you need
Cheese Press, Cheesecloth, Knife, Large pot, Wire whisk
Container, Sauce pan
Preparation Time
3- 4 hours
Overnight
Aging time
2 - 4 weeks
Not Available
Refrigeration Temperature
Shelf Life
1 Month
2- 3 weeks