Ingredients
A tablet of Rennet, Citric acid, Kosher salt, Liquid Rennet, Unpasteurized, whole Buffalo milk, Water
A bit of same from a prior batch, Milk
Fermentation Agent
-
Lactococcus lactis subsp cremoris, Lactococcus lactis subsp lactis
Things you need
Bowl, Knife, Measuring cup, Non reactive pot, Sauce pan, Thermometer, Stirrer
Container
Preparation Time
2- 3 hours
10- 12 hours
Refrigeration Temperature
Shelf Life
5- 7 days
2- 3 weeks