How to make Zincica and Gjetost Cheese?
Ingredients
Sheep Milk
Shallow pan, Wooden stirrer & wooden spoon
Fermentation Agent
Lactobacillus casei, Lactobacillus plantarum, Lactococcus Lactis, Leuconostoc mesenteroides
Not Applicable
Things you need
Not Applicable
2 Bowls, Sauce pan, Stirrer
Preparation Time
2 days
15- 20 minutes
Cooking Time
2 days
Unknown
Aging time
Not Available
Not Available
Refrigeration Temperature
Shelf Life
10 to 14 days
2- 3 weeks