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
Preparation Time
10- 12 hours
10- 12 hours
Cooking Time
Not Applicable
90
Aging time
Not Available
4- 8 weeks
Refrigeration Temperature
Shelf Life
2- 3 weeks
3-4 weeks