Ingredients
Curd, Few drops of lemon juice, Milk
Annatto coloring, Calcium Chloride, Cheese Salt, Full cream milk, Liquid Rennet, Mesophilic starter culture, Unchlorinated Water
Fermentation Agent
Lactococcus lactis subsp lactis, Streptococcus cremoris, Streptococcus diacetylactis, Streptococcus thermophilus
Lactococcus lactis subsp cremoris
Things you need
Container, Sauce pan
Cheese Press, Cheesecloth, Knife, Heavy weight, Blender, Mould, Plastic wrap, Press, Stirrer
Preparation Time
Overnight
10- 12 hours
Aging time
Not Available
4- 8 weeks
Refrigeration Temperature
Shelf Life
2- 3 weeks
3-4 weeks