Ingredients
Annatto coloring, Calcium Chloride, Cheese Salt, Full cream milk, Liquid Rennet, Mesophilic starter culture, Unchlorinated Water
Boiling water, Dry Milk Powder, Margarine, White Sugar
Fermentation Agent
Lactococcus lactis subsp cremoris
Not Applicable
Things you need
Cheese Press, Cheesecloth, Knife, Heavy weight, Blender, Mould, Plastic wrap, Press, Stirrer
Container, Blender
Preparation Time
10- 12 hours
15- 20 minutes
Aging time
4- 8 weeks
Not Available
Refrigeration Temperature
Not Available
Shelf Life
3-4 weeks
1- 2 Weeks