Ingredients
Live Lactobacillus caseis, Skimmed milk, Sugar, Water
Calcium Chloride, Cheese Salt, Cold water, Cow milk, Mesophilic starter culture, Rennet
Fermentation Agent
Not Applicable
Lactococcus Lactis, Leuconostoc mesenteroides
Things you need
2 Bowls, Not Applicable
Cheese Press, Cheesecloth, Container, Knife, Draining mat, Heavy weight, Blender, Mould, Plastic wrap, Press
Preparation Time
6-7 days fermentation
24 hours
Aging time
Not Available
12 months
Refrigeration Temperature
Shelf Life
1 Month
Around 3 months