Serving Size
100
100
Ingredients
Cheese Salt, Pasteurized Cow milk, Propioni bacteria, Starter culture, Vegetarian Rennet, Water
Grated Nutmeg, Pasteurized Milk, Powdered sugar, Rennet
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
Bowl, Shallow dish, Stirrer
Time Duration
Preparation Time
3- 4 hours
10- 15 minutes
Cooking Time
40
90
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
24 months