How to make Zincica and Provolone Cheese?
Ingredients
Sheep Milk
Cheese Salt, Cold water, Pasteurized Cow milk, Rennet, Thermophilic starter
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
Not Available
Cooking Time
2 days
Unknown
Aging time
Not Available
4 months
Refrigeration Temperature
Shelf Life
10 to 14 days
2- 3 weeks