Serving Size
100
100
Ingredients
Annatto coloring, Calcium Chloride, Cheese Salt, Full cream milk, Liquid Rennet, Mesophilic starter culture, Unchlorinated Water
Cold water, Gelatin, Powdered sugar, Shallow pan, Vanilla extract, Whole milk, Wooden stirrer & wooden spoon
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
Time Duration
Preparation Time
10- 12 hours
2- 3 hours
Cooking Time
90
20
Aging time
4- 8 weeks
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Storage & Shelf Life
Refrigeration Temperature
39.20 °F99.00 °F
-20
383
👆🏻
Shelf Life
3-4 weeks
2- 3 weeks