Serving Size
100
100
Ingredients
Annatto coloring, Calcium Chloride, Cheese Salt, Full cream milk, Liquid Rennet, Mesophilic starter culture, Unchlorinated Water
A pinch of Salt, Curd, Milk, Yogurt
Fermentation Agent
Lactococcus lactis subsp cremoris
Lactococcus Lactis
Things you need
Cheese Press, Cheesecloth, Knife, Heavy weight, Blender, Mould, Plastic wrap, Press, Stirrer
Stirrer
Time Duration
Preparation Time
10- 12 hours
15- 20 minutes
Cooking Time
90
20
Aging time
4- 8 weeks
-
Storage & Shelf Life
Refrigeration Temperature
39.20 °F39.20 °F
-20
383
👆🏻
Shelf Life
3-4 weeks
7- 10 days