Ingredients
Whey of sheep, goat or cow milk
Cheese Salt, Pasteurized Cow milk, Propioni bacteria, Starter culture, Vegetarian Rennet, Water
Fermentation Agent
-
Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus helveticus, Propionibacterium freudenreichii sbsp. shermani, Streptococcus salivarius sbsp thermophilus
Things you need
Container
Cheese Press, Cheesecloth, Knife, Large pot, Wire whisk
Preparation Time
1 hour
3- 4 hours
Refrigeration Temperature