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