Ingredients
Annatto coloring, Calcium Chloride, Cheese Salt, Full cream milk, Liquid Rennet, Mesophilic starter culture, Unchlorinated Water
A bit of same from a prior batch, Milk
Fermentation Agent
Lactococcus lactis subsp cremoris
Lactococcus lactis subsp cremoris, Lactococcus lactis subsp lactis
Things you need
Cheese Press, Cheesecloth, Knife, Heavy weight, Blender, Mould, Plastic wrap, Press, Stirrer
Container
Preparation Time
10- 12 hours
10- 12 hours
Cooking Time
90
Not Applicable
Aging time
4- 8 weeks
Not Available
Refrigeration Temperature
Shelf Life
3-4 weeks
2- 3 weeks