Ingredients
Skim milk, Whole milk
Annatto coloring, Calcium Chloride, Cheese Salt, Full cream milk, Liquid Rennet, Mesophilic starter culture, Unchlorinated Water
Fermentation Agent
Lactobacillus delbrueckii subsp. bulgaricus
Lactococcus lactis subsp cremoris
Things you need
Bowl, Live cultures
Cheese Press, Cheesecloth, Knife, Heavy weight, Blender, Mould, Plastic wrap, Press, Stirrer
Preparation Time
Unknown
10- 12 hours
Aging time
Not Available
4- 8 weeks
Refrigeration Temperature
Shelf Life
2- 3 Months
3-4 weeks