Serving Size
100
100
Ingredients
Cheese Salt, Pasteurized Cow milk, Propioni bacteria, Starter culture, Vegetarian Rennet, Water
Coconut Oil, Corn syrup, High Oleic Safflower Oil, Milk protein isolate, Shallow pan, Soy Oil
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
15- 20 minutes
Cooking Time
40
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Aging time
2 - 4 weeks
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Storage & Shelf Life
Refrigeration Temperature
39.20 °F383.00 °F
-20
383
👆🏻
Shelf Life
1 Month
2- 3 weeks