Ingredients
Calcium Chloride, Rennet, Thermophilic starter, Whole milk
A tablet of Rennet, Citric acid, Kosher salt, Liquid Rennet, Unpasteurized, whole Buffalo milk, Water
Fermentation Agent
Streptococcus thermophilus
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Things you need
Cheese Press, Cheesecloth, Container, Knife, Heavy weight, Mould, Plastic wrap, Press
Bowl, Knife, Measuring cup, Non reactive pot, Sauce pan, Thermometer, Stirrer
Preparation Time
10- 12 hours
2- 3 hours
Refrigeration Temperature
Shelf Life
2- 4 months
5- 7 days