1 How to make
1.1 Serving Size
1.2 Ingredients
Pasteurized Milk
A tablet of Rennet, Citric acid, Kosher salt, Liquid Rennet, Unpasteurized, whole Buffalo milk, Water
1.2.1 Fermentation Agent
Not Applicable
Not Available
1.3 Things you need
Not Applicable
Bowl, Knife, Measuring cup, Non reactive pot, Sauce pan, Thermometer, Stirrer
1.4 Time Duration
1.4.1 Preparation Time
1.4.2 Cooking Time
1.4.3 Aging time
Not Applicable
Not Applicable
1.5 Storage & Shelf Life
1.5.1 Refrigeration Temperature
1.5.2 Shelf Life