Serving Size
100
100
Ingredients
Annatto coloring, Calcium Chloride, Cheese Salt, Full cream milk, Liquid Rennet, Mesophilic starter culture, Unchlorinated Water
½ cup Sugar, Cardamom, Greek Yogurt, Milk, Nuts, Saffron strands
Fermentation Agent
Lactococcus lactis subsp cremoris
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Things you need
Cheese Press, Cheesecloth, Knife, Heavy weight, Blender, Mould, Plastic wrap, Press, Stirrer
2 Bowls, Sauce pan, Stirrer
Time Duration
Preparation Time
10- 12 hours
3- 4 hours
Cooking Time
90
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Aging time
4- 8 weeks
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Storage & Shelf Life
Refrigeration Temperature
39.20 °F32.00 °F
-20
383
👆🏻
Shelf Life
3-4 weeks
Around 6 months