Ingredients
Annatto coloring, Calcium Chloride, Cheese Salt, Full cream milk, Liquid Rennet, Mesophilic starter culture, Unchlorinated Water
1/2 litre milk, Sugar
Fermentation Agent
Lactococcus lactis subsp cremoris
-
Things you need
Cheese Press, Cheesecloth, Knife, Heavy weight, Blender, Mould, Plastic wrap, Press, Stirrer
Container, Strainer
Preparation Time
10- 12 hours
1 hour
Cooking Time
90
few hours
Refrigeration Temperature
Shelf Life
3-4 weeks
1 Month