Serving Size
100
100
Ingredients
Annatto coloring, Calcium Chloride, Cheese Salt, Full cream milk, Liquid Rennet, Mesophilic starter culture, Unchlorinated Water
Grated Nutmeg, Pasteurized Milk, Powdered sugar, Rennet
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
Bowl, Shallow dish, Stirrer
Time Duration
Preparation Time
10- 12 hours
10- 15 minutes
Cooking Time
90
90
Aging time
4- 8 weeks
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Storage & Shelf Life
Refrigeration Temperature
39.20 °F39.20 °F
-20
383
👆🏻
Shelf Life
3-4 weeks
24 months