Ingredients
Pasteurized Milk, Yogurt, Yogurt Culture
A tablet of Rennet, Citric acid, Kosher salt, Liquid Rennet, Unpasteurized, whole Buffalo milk, Water
Things you need
2 Bowls, Cheesecloth, Container, Live cultures, Stirrer, Strainer
Bowl, Knife, Measuring cup, Non reactive pot, Sauce pan, Thermometer, Stirrer