Ingredients
Calcium Chloride, Cow milk, Kosher salt, Liquid Rennet, Mesophilic starter culture, Pasteurized Heavy Cream
2 cups of Cashew Nuts, Full fat milk, Sugar
Fermentation Agent
Mesophilic bacteria
-
Things you need
Bowl, Colander, Large pot, Muslin
Cardamom, Container, Mould, Wide bottom pan
Preparation Time
2 weeks
5 minutes
Refrigeration Temperature
Shelf Life
3-4 weeks
Up to 3 days