Ingredients
A tablet of Rennet, Citric acid, Kosher salt, Liquid Rennet, Unpasteurized, whole Buffalo milk, Water
Calcium Chloride, Rennet, Thermophilic starter, Whole milk
Fermentation Agent
-
Streptococcus thermophilus
Things you need
Bowl, Knife, Measuring cup, Non reactive pot, Sauce pan, Thermometer, Stirrer
Cheese Press, Cheesecloth, Container, Knife, Heavy weight, Mould, Plastic wrap, Press
Preparation Time
2- 3 hours
10- 12 hours
Refrigeration Temperature
Shelf Life
5- 7 days
2- 4 months