Ingredients
2 cups of Cashew Nuts, Full fat milk, Sugar
Brine solution, Buttermilk Culture, Liquid Rennet, Milk, Salt
Fermentation Agent
-
Brevibacterium linens
Things you need
Cardamom, Container, Mould, Wide bottom pan
Cheese Press, Cheesecloth, Draining mat, Heavy weight, Knife, Plastic wrap
Preparation Time
5 minutes
2- 3 hours
Refrigeration Temperature
Shelf Life
Up to 3 days
1- 2 Weeks