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
Not Applicable
Things you need
Cheese Press, Cheesecloth, Draining mat, Heavy weight, Knife, Plastic wrap
2 Bowls, Sauce pan, Stirrer
Preparation Time
2- 3 hours
Not Available
Aging time
7- 10 days
Not Available
Refrigeration Temperature
Shelf Life
1- 2 Weeks
2 days