Serving Size
100
100
Ingredients
Brine solution, Buttermilk Culture, Liquid Rennet, Milk, Salt
1 cup of Heavy Cream, 3 eggs, 3/4 cup sugar, Salt, Vanilla extract
Fermentation Agent
Brevibacterium linens
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Things you need
Cheese Press, Cheesecloth, Draining mat, Heavy weight, Knife, Plastic wrap
2 Bowls, Sauce pan, Stirrer
Time Duration
Preparation Time
2- 3 hours
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Cooking Time
25
60
Aging time
7- 10 days
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Storage & Shelf Life
Refrigeration Temperature
50.00 °F383.00 °F
-20
383
👆🏻
Shelf Life
1- 2 Weeks
2 days