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
Not Applicable
Things you need
Cheese Press, Cheesecloth, Knife, Large pot, Wire whisk
Bowl
Preparation Time
3- 4 hours
15- 20 minutes
Aging time
2 - 4 weeks
Not Available
Refrigeration Temperature