1 How to make
1.1 Serving Size
1.2 Ingredients
Annatto coloring, Calcium Chloride, Cheese Salt, Full cream milk, Liquid Rennet, Mesophilic starter culture, Unchlorinated Water
3 Litres of Milk, A tablet of Rennet, Salt, Unchlorinated Water, Yogurt
1.2.1 Fermentation Agent
Lactococcus lactis subsp cremoris
Not Applicable
1.3 Things you need
Cheese Press, Cheesecloth, Knife, Heavy weight, Blender, Mould, Plastic wrap, Press, Stirrer
Bowl, Cheesecloth, Container, Jar, Knife, Sauce pan, Strainer, Stirrer
1.4 Time Duration
1.4.1 Preparation Time
1.4.2 Cooking Time
1.4.3 Aging time
1.5 Storage & Shelf Life
1.5.1 Refrigeration Temperature
1.5.2 Shelf Life