Ingredients
Brine solution, Calcium Chloride, Liquid Rennet, Pasteurized Cow milk, Thermophilic starter
A tablet of Rennet, Citric acid, Kosher salt, Liquid Rennet, Unpasteurized, whole Buffalo milk, Water
Fermentation Agent
Brevibacterium linens
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Things you need
Cheese Press, Cheesecloth, Container, Knife, Draining mat, Press, Stirrer
Bowl, Knife, Measuring cup, Non reactive pot, Sauce pan, Thermometer, Stirrer
Preparation Time
15- 20 minutes
2- 3 hours
Refrigeration Temperature
Shelf Life
2- 3 weeks
5- 7 days