Serving Size
100
100
Ingredients
Annatto coloring, Calcium Chloride, Cheese Salt, Full cream milk, Liquid Rennet, Mesophilic starter culture, Unchlorinated Water
Calcium Chloride, Rennet, Thermophilic starter, Whole milk
Fermentation Agent
Lactococcus lactis subsp cremoris
Streptococcus thermophilus
Things you need
Cheese Press, Cheesecloth, Knife, Heavy weight, Blender, Mould, Plastic wrap, Press, Stirrer
Cheese Press, Cheesecloth, Container, Knife, Heavy weight, Mould, Plastic wrap, Press
Time Duration
Preparation Time
10- 12 hours
10- 12 hours
Cooking Time
90
90
Aging time
4- 8 weeks
5 months
Storage & Shelf Life
Refrigeration Temperature
39.20 °F39.20 °F
-20
383
👆🏻
Shelf Life
3-4 weeks
2- 4 months