Ingredients
1 cup of Heavy Cream, 8 cups of Whole Milk, Salt, Vinegar
A tablet of Rennet, Citric acid, Kosher salt, Liquid Rennet, Unpasteurized, whole Buffalo milk, Water
Things you need
Bowl, Cheesecloth, Sauce pan, Stirrer
Bowl, Knife, Measuring cup, Non reactive pot, Sauce pan, Thermometer, Stirrer
Preparation Time
2- 3 hours
2- 3 hours
Refrigeration Temperature
Shelf Life
1- 2 Weeks
5- 7 days