Ingredients
Villi culture, Whole milk
Cheese Salt, Pasteurized Cow milk, Propioni bacteria, Starter culture, Vegetarian Rennet, Water
Fermentation Agent
Lactococcus lactis subsp cremoris, Leuconostoc mesenteroides
Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus helveticus, Propionibacterium freudenreichii sbsp. shermani, Streptococcus salivarius sbsp thermophilus
Things you need
Glass container with lid, Bowl, Cotton napkin, Cup, Measuring cup, Plate
Cheese Press, Cheesecloth, Knife, Large pot, Wire whisk
Preparation Time
24 hours
3- 4 hours
Cooking Time
Not Applicable
40
Aging time
Not Applicable
2 - 4 weeks
Refrigeration Temperature
Shelf Life
15 days
1 Month