Ingredients
1 cup of Heavy Cream, 3 eggs, 3/4 cup sugar, Salt, Vanilla extract
Brine solution, Calcium Chloride, Liquid Rennet, Pasteurized Cow milk, Thermophilic starter
Fermentation Agent
Not Applicable
Brevibacterium linens
Things you need
2 Bowls, Sauce pan, Stirrer
Cheese Press, Cheesecloth, Container, Knife, Draining mat, Press, Stirrer
Preparation Time
Not Available
15- 20 minutes
Aging time
Not Available
3 months
Refrigeration Temperature
Shelf Life
2 days
2- 3 weeks