Serving Size
100
100
Ingredients
Milk, Salt, Vinegar
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
Cheesecloth, Measuring cup, Mould, Sauce pan, Strainer
Cheese Press, Cheesecloth, Knife, Heavy weight, Blender, Mould, Plastic wrap, Press, Stirrer
Time Duration
Preparation Time
20- 25 minutes
10- 12 hours
Cooking Time
30
90
Aging time
-
4- 8 weeks
Storage & Shelf Life
Refrigeration Temperature
99.00 °F39.20 °F
-20
383
👆🏻
Shelf Life
2- 3 weeks
3-4 weeks