Ingredients
Annatto coloring, Calcium Chloride, Cheese Salt, Full cream milk, Liquid Rennet, Mesophilic starter culture, Unchlorinated Water
2 cups of Cashew Nuts, Full fat milk, Sugar
Fermentation Agent
Lactococcus lactis subsp cremoris
Not Applicable
Things you need
Cheese Press, Cheesecloth, Knife, Heavy weight, Blender, Mould, Plastic wrap, Press, Stirrer
Cardamom, Container, Mould, Wide bottom pan
Preparation Time
10- 12 hours
5 minutes
Aging time
4- 8 weeks
Not Available
Refrigeration Temperature
Shelf Life
3-4 weeks
Up to 3 days