Serving Size
100
100
Ingredients
Calcium Chloride, Cheese Salt, Cold water, Cow milk, Mesophilic starter culture, Rennet
A tablet of Rennet, Citric acid, Kosher salt, Liquid Rennet, Unpasteurized, whole Buffalo milk, Water
Fermentation Agent
Lactococcus Lactis, Leuconostoc mesenteroides
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Things you need
Cheese Press, Cheesecloth, Container, Knife, Draining mat, Heavy weight, Blender, Mould, Plastic wrap, Press
Bowl, Knife, Measuring cup, Non reactive pot, Sauce pan, Thermometer, Stirrer
Time Duration
Preparation Time
24 hours
2- 3 hours
Cooking Time
120
20
Aging time
12 months
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Storage & Shelf Life
Refrigeration Temperature
0.00 °F99.00 °F
-20
383
👆🏻
Shelf Life
Around 3 months
5- 7 days