Ingredients
1 cup of Heavy Cream, 3 eggs, 3/4 cup sugar, Salt, Vanilla extract
Calcium Chloride, Rennet, Thermophilic starter, Whole milk
Fermentation Agent
Not Applicable
Streptococcus thermophilus
Things you need
2 Bowls, Sauce pan, Stirrer
Cheese Press, Cheesecloth, Container, Knife, Heavy weight, Mould, Plastic wrap, Press
Preparation Time
Not Available
10- 12 hours
Aging time
Not Available
5 months
Refrigeration Temperature
Shelf Life
2 days
2- 4 months