How to make Mozzarella Cheese and Pomazankove Maslo?

Mozzarella Cheese

Pomazankove Maslo

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

A tablet of Rennet, Citric acid, Kosher salt, Liquid Rennet, Unpasteurized, whole Buffalo milk, Water

Butter, Emmental, Garlic, Parsley, Sour cream, Spread butter without flavour

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

Bowl, Pan, Stirrer

1.4 Time Duration

1.4.1 Preparation Time

2- 3 hours

20- 30 minutes

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 °F39.20 °F

-20 383

1.5.2 Shelf Life

5- 7 days

1- 2 Weeks

How is Mozzarella Cheese and Pomazankove Maslo made?

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