Ingredients
Annatto coloring, Calcium Chloride, Cheese Salt, Full cream milk, Liquid Rennet, Mesophilic starter culture, Unchlorinated Water
Villi culture, Whole milk
Fermentation Agent
Lactococcus lactis subsp cremoris
Lactococcus lactis subsp cremoris, Leuconostoc mesenteroides
Things you need
Cheese Press, Cheesecloth, Knife, Heavy weight, Blender, Mould, Plastic wrap, Press, Stirrer
Glass container with lid, Bowl, Cotton napkin, Cup, Measuring cup, Plate
Preparation Time
10- 12 hours
24 hours
Cooking Time
90
Not Applicable
Aging time
4- 8 weeks
Not Applicable
Refrigeration Temperature
Shelf Life
3-4 weeks
15 days