Ingredients
Cow milk, Rennet, Starter culture
Cultured buttermilk, Pasteurized Heavy Cream
Things you need
2 Bowls, Sauce pan, Stirrer
Cheesecloth, Glass jar, Stirrer
Preparation Time
15- 20 minutes
5 minutes
Refrigeration Temperature
Shelf Life
2- 3 weeks
3- 5 days