Serving Size
100
100
Ingredients
Cheese Salt, Pasteurized Cow milk, Propioni bacteria, Starter culture, Vegetarian Rennet, Water
Few drops of lemon juice, Milk, Salt, Vinegar
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, Cheesecloth, Heavy weight, Measuring cup, Muslin, Pan, Plate, Strainer
Time Duration
Preparation Time
3- 4 hours
30- 40 minutes
Cooking Time
40
15
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