Serving Size
100
100
Ingredients
Cheese Salt, Pasteurized Cow milk, Propioni bacteria, Starter culture, Vegetarian Rennet, Water
A tablet of Rennet, Citric acid, Kosher salt, Liquid Rennet, Unpasteurized, whole Buffalo milk, Water
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, Knife, Measuring cup, Non reactive pot, Sauce pan, Thermometer, Stirrer
Time Duration
Preparation Time
3- 4 hours
2- 3 hours
Cooking Time
40
20
Aging time
2 - 4 weeks
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Storage & Shelf Life
Refrigeration Temperature
39.20 °F99.00 °F
-20
383
👆🏻
Shelf Life
1 Month
5- 7 days