Ingredients
Calcium Chloride, Cow milk, Kosher salt, Liquid Rennet, Mesophilic starter culture, Pasteurized Heavy Cream
Villi culture, Whole milk
Fermentation Agent
Mesophilic bacteria
Lactococcus lactis subsp cremoris, Leuconostoc mesenteroides
Things you need
Bowl, Colander, Large pot, Muslin
Glass container with lid, Bowl, Cotton napkin, Cup, Measuring cup, Plate
Preparation Time
2 weeks
24 hours
Refrigeration Temperature
Shelf Life
3-4 weeks
15 days