Serving Size
100
100
Ingredients
Cheese Salt, Pasteurized Cow milk, Propioni bacteria, Starter culture, Vegetarian Rennet, Water
C-100 Culture, Cheese Salt, Liquid Rennet, Pasteurized Milk
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
Cheese Press, Cheesecloth, Container, Knife, Heavy weight, Blender, Plastic wrap
Time Duration
Preparation Time
3- 4 hours
3-9 months of aging
Cooking Time
40
30
Aging time
2 - 4 weeks
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Storage & Shelf Life
Refrigeration Temperature
39.20 °F46.40 °F
-20
383
👆🏻
Shelf Life
1 Month
3-4 weeks