Serving Size
100
100
Ingredients
Cheese Salt, Pasteurized Cow milk, Propioni bacteria, Starter culture, Vegetarian Rennet, Water
Pasteurized cow or goat milk
Fermentation Agent
Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus helveticus, Propionibacterium freudenreichii sbsp. shermani, Streptococcus salivarius sbsp thermophilus
Lactobacillus plantarum
Things you need
Cheese Press, Cheesecloth, Knife, Large pot, Wire whisk
Dried Gourd
Time Duration
Preparation Time
3- 4 hours
2- 3 hours
Cooking Time
40
-
Aging time
2 - 4 weeks
2 - 4 weeks
Storage & Shelf Life
Refrigeration Temperature
39.20 °F39.00 °F
-20
383
👆🏻
Shelf Life
1 Month
Around 3 months