Ingredients
2 cups of Cashew Nuts, Full fat milk, Sugar
A tablet of Rennet, Citric acid, Kosher salt, Liquid Rennet, Unpasteurized, whole Buffalo milk, Water
Things you need
Cardamom, Container, Mould, Wide bottom pan
Bowl, Knife, Measuring cup, Non reactive pot, Sauce pan, Thermometer, Stirrer
Preparation Time
5 minutes
2- 3 hours
Refrigeration Temperature
Shelf Life
Up to 3 days
5- 7 days