Ingredients
1 cup of Heavy Cream, 8 cups of Whole Milk, Salt, Vinegar
Brine solution, Buttermilk Culture, Liquid Rennet, Milk, Salt
Fermentation Agent
-
Brevibacterium linens
Things you need
Bowl, Cheesecloth, Sauce pan, Stirrer
Cheese Press, Cheesecloth, Draining mat, Heavy weight, Knife, Plastic wrap
Preparation Time
2- 3 hours
2- 3 hours
Refrigeration Temperature
Shelf Life
1- 2 Weeks
1- 2 Weeks