1 How to make
1.1 Serving Size
1.2 Ingredients
Whey of sheep, goat or cow milk
Brine solution, Calcium Chloride, Liquid Rennet, Pasteurized Cow milk, Thermophilic starter
1.2.1 Fermentation Agent
Not Applicable
Brevibacterium linens
1.3 Things you need
Container
Cheese Press, Cheesecloth, Container, Knife, Draining mat, Press, Stirrer
1.4 Time Duration
1.4.1 Preparation Time
1.4.2 Cooking Time
1.4.3 Aging time
1.5 Storage & Shelf Life
1.5.1 Refrigeration Temperature
41.00 °F383.00 °F
-20
383
1.5.2 Shelf Life