How to make Tilsit Cheese and Kaymak?

Tilsit Cheese

Kaymak

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Pasteurized Cow milk, Rennet, Starter culture

Homogenized Milk, Whipped cream

1.2.1 Fermentation Agent

Not Applicable

1.3 Things you need

Cheese Press, Cheesecloth, Container, Knife, Heavy weight, Blender, Mould with ladle, Plastic wrap

Container, Large pot, Pyrex dish, Shallow pan

1.4 Time Duration

1.4.1 Preparation Time

3-9 months of aging

24 hours

1.4.2 Cooking Time

480

1.4.3 Aging time

Not Available

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

39.20 °F39.20 °F

-20 383

1.5.2 Shelf Life

2- 3 weeks

5- 7 days

How is Tilsit Cheese and Kaymak made?

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