Serving Size
100
100
Ingredients
Cheese Salt, Pasteurized Cow milk, Propioni bacteria, Starter culture, Vegetarian Rennet, Water
1 tbsp olive oil, 3 cloves garlic, 3 cucumbers, Mint, Yogurt
Fermentation Agent
Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus helveticus, Propionibacterium freudenreichii sbsp. shermani, Streptococcus salivarius sbsp thermophilus
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Things you need
Cheese Press, Cheesecloth, Knife, Large pot, Wire whisk
Bowl
Time Duration
Preparation Time
3- 4 hours
15- 20 minutes
Cooking Time
40
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Aging time
2 - 4 weeks
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Storage & Shelf Life
Refrigeration Temperature
39.20 °F39.20 °F
-20
383
👆🏻
Shelf Life
1 Month
1 day