Ingredients
Annatto coloring, Calcium Chloride, Cheese Salt, Full cream milk, Liquid Rennet, Mesophilic starter culture, Unchlorinated Water
Shallow pan, Wooden stirrer & wooden spoon
Fermentation Agent
Lactococcus lactis subsp cremoris
Not Applicable
Things you need
Cheese Press, Cheesecloth, Knife, Heavy weight, Blender, Mould, Plastic wrap, Press, Stirrer
2 Bowls, Sauce pan, Stirrer
Preparation Time
10- 12 hours
15- 20 minutes
Aging time
4- 8 weeks
Not Available
Refrigeration Temperature
Shelf Life
3-4 weeks
2- 3 weeks