DIP souce

Required:

• 3l milk (~4%)
• Micromilk ME: 0.32gr or 0.09gr (0.03 doses), or Lactoferm MSE cheese culture: 0.32 gr
• Calcium chloride (CaCl2): 0.6ml
• Rennet: 2 drops (strength 710 - 739 IMCU/ml) - 1/10th of the usual dose
• Salt

Recipe

The recipe is identical to the Fromage Blanc recipe with two minor changes:

1. You have to inherit fatty milk
2. It should be drained not for 5-6 hours, but for 1-2 hours, so the mass will remain more liquid.

And as a result, you will get 1.2 kg of sauce with the consistency of sour cream with low fat content around 10%