Ingredients
Annatto coloring, Calcium Chloride, Cheese Salt, Full cream milk, Liquid Rennet, Mesophilic starter culture, Unchlorinated Water
Pasteurized cow or goat milk
Fermentation Agent
Lactococcus lactis subsp cremoris
Lactobacillus plantarum
Things you need
Cheese Press, Cheesecloth, Knife, Heavy weight, Blender, Mould, Plastic wrap, Press, Stirrer
Dried Gourd
Preparation Time
10- 12 hours
2- 3 hours
Cooking Time
90
Not Applicable
Aging time
4- 8 weeks
2 - 4 weeks
Refrigeration Temperature
Not Available
Shelf Life
3-4 weeks
Around 3 months