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Export 4 ingredients for grocery delivery
Step 1
Use a glass container to hold your cream/milk and gently stir in the starter culture
Step 2
Loosely cover (not airtight!)
Step 3
Leave on countertop 8 to 12 hours to culture, time varies depending on temperature
Step 4
It’s ready when it somewhat resembles yogurt
Step 5
Dump thickened cream into cheesecloth and allow whey to drip out at least 12 hours (the longer it drips, the firmer your cheese will be)
Step 6
Scrape out of cheesecloth and lightly salt to taste (salt is optional, but it lasts longer)
Step 7
Store in an airtight container in fridge
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