Serving Size
100
100
Ingredients
Cheese Salt, Pasteurized Cow milk, Propioni bacteria, Starter culture, Vegetarian Rennet, Water
Baking soda, Milk, Sugar, Vanilla extract
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
2 Bowls, Sauce pan, Stirrer
Time Duration
Preparation Time
3- 4 hours
2- 3 hours
Cooking Time
40
180
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
2- 3 weeks