Ingredients
A tablet of Rennet, Citric acid, Kosher salt, Liquid Rennet, Unpasteurized, whole Buffalo milk, Water
1 cup of Heavy Cream, 8 cups of Whole Milk, Salt, Vinegar
Things you need
Bowl, Knife, Measuring cup, Non reactive pot, Sauce pan, Thermometer, Stirrer
Bowl, Cheesecloth, Sauce pan, Stirrer
Preparation Time
2- 3 hours
2- 3 hours
Refrigeration Temperature
Shelf Life
5- 7 days
1- 2 Weeks