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
Preparation Time
3- 4 hours
2- 3 hours
Cooking Time
40
Not Applicable
Aging time
2 - 4 weeks
2 - 4 weeks
Refrigeration Temperature
Not Available
Shelf Life
1 Month
Around 3 months