Ingredients
Pasteurized Cow milk, Rennet, Starter culture
Coconut Oil, Corn syrup, High Oleic Safflower Oil, Milk protein isolate, Shallow pan, Soy Oil
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
15- 20 minutes
Refrigeration Temperature
Shelf Life
2- 3 weeks
2- 3 weeks