Ingredients
2 cups of Cashew Nuts, Full fat milk, Sugar
MM100 culture, Rennet, Unpasteurized cow's milk
Fermentation Agent
-
Mold Penicillium camemberti, Mold Penicillium candidum
Things you need
Cardamom, Container, Mould, Wide bottom pan
Cheese Press, Heavy weight, Knife, Mould with ladle, Plastic wrap
Preparation Time
5 minutes
18 hours and 3-4 weeks of aging
Refrigeration Temperature
Shelf Life
Up to 3 days
5- 7 days