Ingredients
Calcium Chloride, Rennet, Thermophilic starter, Whole milk
1 cup of Heavy Cream, 3 eggs, 3/4 cup sugar, Salt, Vanilla extract
Fermentation Agent
Streptococcus thermophilus
Not Applicable
Things you need
Cheese Press, Cheesecloth, Container, Knife, Heavy weight, Mould, Plastic wrap, Press
2 Bowls, Sauce pan, Stirrer
Preparation Time
10- 12 hours
Not Available
Aging time
5 months
Not Available
Refrigeration Temperature
Shelf Life
2- 4 months
2 days