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Ingredients
  • ½ gallon whole milk, not ultra-pasteurized and ideally locally sourced
  • ⅛ tsp. liquid animal rennet
  • 2¾ tsp. kosher salt, divided, plus more
  • ⅔ cup buttermilk
  • 3 Tbsp. heavy cream
  • Ingredient Info
  • Rennet is an enzyme found in animals’ stomachs used to coagulate milk.
  • Special Equipment
  • Cheesecloth
Steps
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