Ingredients
Cheese Salt, Pasteurized Cow milk, Propioni bacteria, Starter culture, Vegetarian Rennet, Water
Milk, Salt, Vinegar
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
Cheesecloth, Measuring cup, Mould, Sauce pan, Strainer
Preparation Time
3- 4 hours
20- 25 minutes
Refrigeration Temperature
Shelf Life
1 Month
2- 3 weeks