Ingredients
Cold water, Gelatin, Powdered sugar, Shallow pan, Vanilla extract, Whole milk, Wooden stirrer & wooden spoon
Calcium Chloride, Cheese Salt, Cold water, Cow milk, Mesophilic starter culture, Rennet
Fermentation Agent
-
Lactococcus Lactis, Leuconostoc mesenteroides
Things you need
2 Bowls, Sauce pan, Stirrer
Cheese Press, Cheesecloth, Container, Knife, Draining mat, Heavy weight, Blender, Mould, Plastic wrap, Press
Preparation Time
2- 3 hours
24 hours
Refrigeration Temperature
Shelf Life
2- 3 weeks
Around 3 months