Ingredients
A tablet of Rennet, Citric acid, Kosher salt, Liquid Rennet, Unpasteurized, whole Buffalo milk, Water
Brine solution, Buttermilk Culture, Liquid Rennet, Milk, Salt
Fermentation Agent
-
Brevibacterium linens
Things you need
Bowl, Knife, Measuring cup, Non reactive pot, Sauce pan, Thermometer, Stirrer
Cheese Press, Cheesecloth, Draining mat, Heavy weight, Knife, Plastic wrap
Preparation Time
2- 3 hours
2- 3 hours
Refrigeration Temperature
Shelf Life
5- 7 days
1- 2 Weeks