Ingredients
Cheese Salt, Pasteurized Cow milk, Propioni bacteria, Starter culture, Vegetarian Rennet, Water
Yak milk
Fermentation Agent
Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus helveticus, Propionibacterium freudenreichii sbsp. shermani, Streptococcus salivarius sbsp thermophilus
Not Available
Things you need
Cheese Press, Cheesecloth, Knife, Large pot, Wire whisk
Tall wooden churn, Wooden Paddle
Preparation Time
3- 4 hours
Not Available
Aging time
2 - 4 weeks
24 hours
Refrigeration Temperature
Not Available
Shelf Life
1 Month
About a year