Ingredients
Cheese Salt, Pasteurized Cow milk, Propioni bacteria, Starter culture, Vegetarian Rennet, Water
Pasteurized Heavy Cream, Yogurt
Fermentation Agent
Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus helveticus, Propionibacterium freudenreichii sbsp. shermani, Streptococcus salivarius sbsp thermophilus
Not Applicable
Things you need
Cheese Press, Cheesecloth, Knife, Large pot, Wire whisk
Bowl
Preparation Time
3- 4 hours
24-36 hours
Cooking Time
40
Not Applicable
Aging time
2 - 4 weeks
Not Available
Refrigeration Temperature
Shelf Life
1 Month
10 to 14 days