Serving Size
100
100
Ingredients
Cheese Salt, Pasteurized Cow milk, Propioni bacteria, Starter culture, Vegetarian Rennet, Water
Pasteurized Milk, Yogurt, Yogurt Culture
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
2 Bowls, Cheesecloth, Container, Live cultures, Stirrer, Strainer
Time Duration
Preparation Time
3- 4 hours
24-36 hours
Cooking Time
40
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Aging time
2 - 4 weeks
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Storage & Shelf Life
Refrigeration Temperature
39.20 °F39.20 °F
-20
383
👆🏻
Shelf Life
1 Month
1- 2 Weeks