Ingredients
Few drops of lemon juice, Milk, Rennet, Salt, Vinegar
Calcium Chloride, Cow milk, Kosher salt, Liquid Rennet, Mesophilic starter culture, Pasteurized Heavy Cream
Fermentation Agent
Not Applicable
Mesophilic bacteria
Things you need
Bowl, Cheesecloth, Measuring cup, Muslin, Sauce pan, Strainer, Stirrer
Bowl, Colander, Large pot, Muslin
Preparation Time
30- 40 minutes
2 weeks
Aging time
Not Available
Not Available
Refrigeration Temperature
Shelf Life
7- 10 days
3-4 weeks