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
Preparation Time
10- 12 hours
2- 3 hours
Refrigeration Temperature
Shelf Life
3-4 weeks
2- 3 weeks