Ingredients
Pasteurized Cow milk, Rennet, Starter culture
Cold water, Gelatin, Powdered sugar, Shallow pan, Vanilla extract, Whole milk, Wooden stirrer & wooden spoon
Things you need
Cheese Press, Cheesecloth, Container, Knife, Heavy weight, Blender, Mould with ladle, Plastic wrap
2 Bowls, Sauce pan, Stirrer
Preparation Time
3-9 months of aging
2- 3 hours
Refrigeration Temperature
Shelf Life
2- 3 weeks
2- 3 weeks