Ingredients
Brine solution, Buttermilk Culture, Liquid Rennet, Milk, Salt
2 cups of Cashew Nuts, Full fat milk, Sugar
Fermentation Agent
Brevibacterium linens
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Things you need
Cheese Press, Cheesecloth, Draining mat, Heavy weight, Knife, Plastic wrap
Cardamom, Container, Mould, Wide bottom pan
Preparation Time
2- 3 hours
5 minutes
Refrigeration Temperature
Shelf Life
1- 2 Weeks
Up to 3 days