Ingredients
Annatto coloring, Calcium Chloride, Cheese Salt, Full cream milk, Liquid Rennet, Mesophilic starter culture, Unchlorinated Water
Milk, Yogurt
Fermentation Agent
Lactococcus lactis subsp cremoris
Lactococcus Bulgaricus, Streptococcus thermophilus
Things you need
Cheese Press, Cheesecloth, Knife, Heavy weight, Blender, Mould, Plastic wrap, Press, Stirrer
Large pot, Stirrer
Preparation Time
10- 12 hours
3- 4 hours
Aging time
4- 8 weeks
Not Applicable
Refrigeration Temperature
Shelf Life
3-4 weeks
5- 7 days