Ingredients
Cheese Salt, Pasteurized Cow milk, Propioni bacteria, Starter culture, Vegetarian Rennet, Water
Few drops of lemon juice, Milk, Rennet, Salt, Vinegar
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, Cheesecloth, Measuring cup, Muslin, Sauce pan, Strainer, Stirrer
Preparation Time
3- 4 hours
30- 40 minutes
Aging time
2 - 4 weeks
Not Available
Refrigeration Temperature
Shelf Life
1 Month
7- 10 days