How to make Pomazankove Maslo and Mozzarella Cheese?

Pomazankove Maslo

Mozzarella Cheese

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

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

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

1.2.1 Fermentation Agent

Not Applicable

Not Available

1.3 Things you need

Bowl, Pan, Stirrer

Bowl, Knife, Measuring cup, Non reactive pot, Sauce pan, Thermometer, Stirrer

1.4 Time Duration

1.4.1 Preparation Time

20- 30 minutes

2- 3 hours

1.4.2 Cooking Time

1.4.3 Aging time

Not Available

Not Applicable

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

39.20 °F99.00 °F

-20 383

1.5.2 Shelf Life

1- 2 Weeks

5- 7 days

How is Pomazankove Maslo and Mozzarella Cheese made?

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