Ingredients
Annatto coloring, Calcium Chloride, Cheese Salt, Full cream milk, Liquid Rennet, Mesophilic starter culture, Unchlorinated Water
Cardamom, Charoli, Milk, Saffron strands, Sugar
Fermentation Agent
Lactococcus lactis subsp cremoris
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Things you need
Cheese Press, Cheesecloth, Knife, Heavy weight, Blender, Mould, Plastic wrap, Press, Stirrer
2 Bowls, Sauce pan, Stirrer
Preparation Time
10- 12 hours
10- 15 minutes
Refrigeration Temperature
Shelf Life
3-4 weeks
3- 5 days