Ingredients
Few drops of lemon juice, Milk, Salt, Vinegar
Calcium Chloride, Cow milk, Kosher salt, Liquid Rennet, Mesophilic starter culture, Pasteurized Heavy Cream
Fermentation Agent
-
Mesophilic bacteria
Things you need
Bowl, Cheesecloth, Heavy weight, Measuring cup, Muslin, Pan, Plate, Strainer
Bowl, Colander, Large pot, Muslin
Preparation Time
30- 40 minutes
2 weeks
Refrigeration Temperature
Shelf Life
5- 7 days
3-4 weeks