Serving Size
100
100
Ingredients
A bit of same from a prior batch, Milk
Annatto coloring, Calcium Chloride, Cheese Salt, Full cream milk, Liquid Rennet, Mesophilic starter culture, Unchlorinated Water
Fermentation Agent
Lactococcus lactis subsp cremoris, Lactococcus lactis subsp lactis
Lactococcus lactis subsp cremoris
Things you need
Container
Cheese Press, Cheesecloth, Knife, Heavy weight, Blender, Mould, Plastic wrap, Press, Stirrer
Time Duration
Preparation Time
10- 12 hours
10- 12 hours
Cooking Time
-
90
Aging time
-
4- 8 weeks
Storage & Shelf Life
Refrigeration Temperature
100.00 °F39.20 °F
-20
383
👆🏻
Shelf Life
2- 3 weeks
3-4 weeks