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
  
Not Applicable
  
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
  
Not Applicable
  
Storage & Shelf Life
  
  
Refrigeration Temperature
Shelf Life
1 Month
  
2- 3 weeks