Ingredients
Milk, Salt, Vinegar
Calcium Chloride, Cheese Salt, Cold water, Cow milk, Mesophilic starter culture, Rennet
Fermentation Agent
-
Lactococcus Lactis, Leuconostoc mesenteroides
Things you need
Bowl, Pan, Stirrer
Cheese Press, Cheesecloth, Container, Knife, Draining mat, Heavy weight, Blender, Mould, Plastic wrap, Press
Preparation Time
8- 10 hours
24 hours
Refrigeration Temperature
Shelf Life
3- 5 days
Around 3 months