Ingredients
Cultured buttermilk, Pasteurized Heavy Cream
Cow milk, Rennet, Starter culture
Things you need
Cheesecloth, Glass jar, Stirrer
2 Bowls, Sauce pan, Stirrer
Preparation Time
5 minutes
15- 20 minutes
Refrigeration Temperature
Shelf Life
3- 5 days
2- 3 weeks