1 How to make
1.1 Serving Size
1.2 Ingredients
Cheese Salt, Pasteurized Cow milk, Propioni bacteria, Starter culture, Vegetarian Rennet, Water
½ cup Sugar, Cardamom, Greek Yogurt, Milk, Nuts, Saffron strands
1.2.1 Fermentation Agent
Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus helveticus, Propionibacterium freudenreichii sbsp. shermani, Streptococcus salivarius sbsp thermophilus
Not Applicable
1.3 Things you need
Cheese Press, Cheesecloth, Knife, Large pot, Wire whisk
2 Bowls, Sauce pan, Stirrer
1.4 Time Duration
1.4.1 Preparation Time
1.4.2 Cooking Time
1.4.3 Aging time
2 - 4 weeks
Not Available
1.5 Storage & Shelf Life
1.5.1 Refrigeration Temperature
1.5.2 Shelf Life