Ingredients
A tablet of Rennet, Citric acid, Kosher salt, Liquid Rennet, Unpasteurized, whole Buffalo milk, Water
Few drops of lemon juice, Milk, Rennet, Salt, Vinegar
Things you need
Bowl, Knife, Measuring cup, Non reactive pot, Sauce pan, Thermometer, Stirrer
Bowl, Cheesecloth, Measuring cup, Muslin, Sauce pan, Strainer, Stirrer
Preparation Time
2- 3 hours
30- 40 minutes
Refrigeration Temperature
Shelf Life
5- 7 days
7- 10 days