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  • 1 Gallon of Milk (Not UltraPasteurized)
  • 1 Packet C20G Chevre Culture or C21 Buttermilk Culture
  • 2-3 Drops Single Strength Liquid Rennet (only if using C21 Buttermilk Culture)
  • This buttermilk culture makes a thick, old-fashioned New England Style, Buttermilk. For each batch, you can use 1-2 quarts of skim or whole milk, depending on your desired thickness. The amount...
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  • Equipment:
  • Good Thermometer
  • Knife to Cut Curds
  • Spoon or ladle to Stir Curds
  • Large Colander
  • Butter Muslin
  • M222 Basket Cheese Mold (optional)
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