Ingredients
2 cups of Cashew Nuts, Full fat milk, Sugar
Calcium Chloride, Cow milk, Kosher salt, Liquid Rennet, Mesophilic starter culture, Pasteurized Heavy Cream
Fermentation Agent
-
Mesophilic bacteria
Things you need
Cardamom, Container, Mould, Wide bottom pan
Bowl, Colander, Large pot, Muslin
Preparation Time
5 minutes
2 weeks
Refrigeration Temperature
Shelf Life
Up to 3 days
3-4 weeks