Ingredients
Pasteurized Cow milk, Rennet, Starter culture
A tablet of Rennet, Citric acid, Kosher salt, Liquid Rennet, Unpasteurized, whole Buffalo milk, Water
Things you need
Cheese Press, Cheesecloth, Container, Knife, Heavy weight, Blender, Mould with ladle, Plastic wrap
Bowl, Knife, Measuring cup, Non reactive pot, Sauce pan, Thermometer, Stirrer