Ingredients
Pasteurized Cow milk, Rennet, Starter culture
½ cup Sugar, Cardamom, Greek Yogurt, Milk, Nuts, Saffron strands
Fermentation Agent
Not Applicable
Not Applicable
Things you need
Cheese Press, Cheesecloth, Container, Knife, Heavy weight, Blender, Mould with ladle, Plastic wrap
2 Bowls, Sauce pan, Stirrer
Preparation Time
3-9 months of aging
3- 4 hours
Aging time
Not Available
Not Available
Refrigeration Temperature
Shelf Life
2- 3 weeks
Around 6 months