Serving Size
100
100
Ingredients
Annatto coloring, Calcium Chloride, Cheese Salt, Full cream milk, Liquid Rennet, Mesophilic starter culture, Unchlorinated Water
1 cup of Heavy Cream, 8 cups of Whole Milk, Salt, Vinegar
Fermentation Agent
Lactococcus lactis subsp cremoris
-
Things you need
Cheese Press, Cheesecloth, Knife, Heavy weight, Blender, Mould, Plastic wrap, Press, Stirrer
Bowl, Cheesecloth, Sauce pan, Stirrer
Time Duration
Preparation Time
10- 12 hours
2- 3 hours
Cooking Time
90
30
Aging time
4- 8 weeks
-
Storage & Shelf Life
Refrigeration Temperature
39.20 °F99.00 °F
-20
383
👆🏻
Shelf Life
3-4 weeks
1- 2 Weeks