Serving Size
100
100
Ingredients
Milk, Salt
Annatto coloring, Calcium Chloride, Cheese Salt, Full cream milk, Liquid Rennet, Mesophilic starter culture, Unchlorinated Water
Fermentation Agent
-
Lactococcus lactis subsp cremoris
Things you need
2 Bowls, Sauce pan, Stirrer
Cheese Press, Cheesecloth, Knife, Heavy weight, Blender, Mould, Plastic wrap, Press, Stirrer
Time Duration
Preparation Time
5- 10 minutes
10- 12 hours
Cooking Time
-
90
Aging time
-
4- 8 weeks
Storage & Shelf Life
Refrigeration Temperature
40.00 °F39.20 °F
-20
383
👆🏻
Shelf Life
1- 2 Weeks
3-4 weeks