Ingredients
Sheep Milk
Cheese, Cream of Tartar, Gelatin, Milk Powder, Salt
Fermentation Agent
Lactobacillus casei, Lactobacillus plantarum, Lactococcus Lactis, Leuconostoc mesenteroides
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Things you need
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2 Bowls, Cheese Press, Cheesecloth, Container, Knife, Heavy weight, Blender, Mould, Plastic wrap, Press, Stirrer
Preparation Time
2 days
2- 3 hours
Refrigeration Temperature
Shelf Life
10 to 14 days
3-4 weeks