1 How to make
1.1 Serving Size
1.2 Ingredients
A tablet of Rennet, Citric acid, Kosher salt, Liquid Rennet, Unpasteurized, whole Buffalo milk, Water
1 cup of Heavy Cream, 3 eggs, 3/4 cup sugar, Salt, Vanilla extract
1.2.1 Fermentation Agent
Not Available
Not Applicable
1.3 Things you need
Bowl, Knife, Measuring cup, Non reactive pot, Sauce pan, Thermometer, Stirrer
2 Bowls, Sauce pan, Stirrer
1.4 Time Duration
1.4.1 Preparation Time
1.4.2 Cooking Time
1.4.3 Aging time
Not Applicable
Not Available
1.5 Storage & Shelf Life
1.5.1 Refrigeration Temperature
99.00 °F383.00 °F
-20
383
1.5.2 Shelf Life