Ingredients
Annatto coloring, Calcium Chloride, Cheese Salt, Full cream milk, Liquid Rennet, Mesophilic starter culture, Unchlorinated Water
Pasteurized Heavy Cream, Yogurt
Fermentation Agent
Lactococcus lactis subsp cremoris
Not Applicable
Things you need
Cheese Press, Cheesecloth, Knife, Heavy weight, Blender, Mould, Plastic wrap, Press, Stirrer
Bowl
Preparation Time
10- 12 hours
24-36 hours
Cooking Time
90
Not Applicable
Aging time
4- 8 weeks
Not Available
Refrigeration Temperature
Shelf Life
3-4 weeks
10 to 14 days